Gluten-Free Carrot Cake for Two

Ingredients

For the cake:

• 1 egg, separated
• a pinch of cream of tartar
• 1/4 cup plus 1/2 tablespoon sugar, divided
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon cardamom
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup finely grated carrot
• 1 tablespoon olive oil
• 1/2 cup almond flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 tablespoons raisins (optional)
• 2 tablespoons chopped walnuts or pecans (optional)
• 1 tablespoon finely shredded unsweetened coconut (optional)

For the frosting:

• 1 tablespoon butter
• 2 tablespoons Greek yogurt
• 1/2 teaspoon pure vanilla extract
• Powdered sugar to taste

Directions

For the cake:

1. Preheat oven to 325F and place two 6-ounce greased ramekins on a baking sheet
2. In a small bowl combine egg white and cream of tartar and whisk vigorously to form soft peaks
3. Add 1/2 tablespoon sugar and continue to beat until stiff peaks form. Set aside.
4. In another bowl, combine remaining ingredients.
5. Gently fold in the egg white mixture until just barely incorporated.
6. Divide batter between the two ramekins.
7. Bake for 25-30 minutes or until golden brown and the cake starts to pull away from the sides.
8. Transfer to a rack and cool completely.
9. When cooled, top with frosting.

For the frosting:

1. Beat butter until creamy.
2. Add in yogurt and until well blended.
3. Add vanilla and mix well.
4. Add powdered sugar to taste.