Empty My Fridge
2-Minute Carrot Cake Bowl with Easy Cream Cheese Frosting Recipe
Ingredients
- Butter · softened5 tbsp
- Flour½ cups
- Brown sugar⅓ cups
- Baking powder½ tsp
- Cinnamon½ tsp
- Milk⅓ cups
- Carrot · finely grated¼ cups
- Vanilla¾ tsp
- Cream cheese½ cups
- Sugar1 ¼ cups
Instructions
- Put the butter in a 2-cup soup bowl and microwave for 15 seconds, or until melted.
- Add the flour, brown sugar, baking powder and cinnamon and stir with a fork.
- Whisk in the milk, grated carrot and vanilla until smooth.
- Microwave on high for 2 minutes, then in 15–20 second bursts, checking in between, until cooked through. The top should spring back when pressed. Let cool for 15 minutes.
- Beat the cream cheese and butter on high speed for 2 minutes until light and fluffy.
- Gradually beat in the powdered sugar, then add the vanilla extract.
- Spread the frosting over the cake.
Summarized from Bigger Bolder Baking's video. Watch it for the details.
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