Fall in our house is another name for birthday season with three celebrations in 3 weeks I'll be spending a lot of time in the kitchen bake up some sweet treats.
Every year the birthday girl/boy gets to pick out their favorite cake for me to bake, the responses I get can range from a festive pumpkin cheesecake to pineapple cupcakes with lemon frosting.
So while I was up early this morning making some reward carrot and cream cheese cupcakes for my super helpers, Luna and Stream, I poured the extra batter into a donut pan. Short of time I had an idea what if I stacked two of the donuts together and frosted them into a mini cake.
Voila! It was the perfect serving size for one and the end to birthday cake leftovers.
I'm so excited to have an easy way to make individual cakes for my very different cake lovers because you really can have too much of a good thing believe me, just try eating three layer cakes in 19 days.
Scrumptious Carrot Cake Recipe:
2 cups granulated sugar
3 cups of finely shredded carrot
1/2 cup of butter
1/2 cup of canola oil
2 cups flour
3 xl eggs
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon vanilla *optional
bake at 350 degrees for 12-15 minutes