Desserts: Carrot Cake 6x6
By Lishka DeVoss

This cake is perfect for 4 cupcake-size servings and keeps well.

YIELD 1 small cake

INGREDIENTS

BOWL ONE (whisked together):
1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp salt

BOWL TWO (mixed with a fork):
3/4 cup (2 oz) grated, peeled carrot, loosely packed (about 1 carrot, regular shred)
1/4 cup (7/8 oz) coarsely chopped pecans
1/4 cup (1/2 oz) shredded coconut, unsweetened (you can chop up flakes if shredded is not available)
1/8 cup (5/8 oz) moist currants

BOWL (whisked until smooth):
1/3 cup sugar
1/4 cup canola oil
1 large egg

FROSTING (mixed together with a fork or whipped with immersion blender):
2+ oz cream cheese, at room temperature
1.5 tbsp unsalted butter, at room temperature (1 tbsp if high fat butter)
3 tbsp confectioners sugar (maybe less, maybe more — your call)
barely 1/8 tsp pure lemon extract

PREPARATION

1. Heat oven to 325°F. Butter and flour one 6” x 6” x 2” square pan (tap out the excess flour) and place on a small baking sheet.

2. Using a large rubber spatula, gently stir BOWL ONE into BOWL — mix until just combined.

3. Then, gently stir in BOWL TWO — mix until just combined; scrape everything into the prepared cake pan.

4. Bake 40 minutes. The cake is properly baked when a knife inserted into the center comes out clean; the cake will just start to come away from the square pan edge.

5. Place on a cooling rack for 5 minutes, then turn cake out onto the rack to cool to room temperature. Frost.

NOTE Also works using 1 cup shredded Asian pear (drained) instead of carrot.

Updated 2020-04-27

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