• 1/3 cup all-purpose flour $0.05
  • 1/2 tsp baking powder $0.04
  • 1/4 tsp salt $0.02
  • 1/2 tsp cinnamon $0.05
  • 1/4 tsp nutmeg $0.03
  • 1/8 tsp ground ginger ((optional) $0.02)
  • 1 large egg ((yolk only) $0.19)
  • 1/4 cup brown sugar $0.12
  • 1/4 tsp vanilla extract $0.07
  • 2 Tbsp vegetable oil $0.08
  • 1 medium carrot $0.14


  • 1 oz . cream cheese $0.22
  • 1 Tbsp butter $0.07
  • 1/4 tsp vanilla extract $0.07
  • 1/2 cup powdered sugar $0.13


  • Preheat the oven to 350 degrees. In a medium bowl combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Stir until evenly combined.
  • Peel the carrot and use a large holed cheese grater to shred it into a separate bowl. Add the egg yolk, brown sugar, vanilla, and vegetable oil to the shredded carrot. Whisk these ingredients together with a fork until evenly combined.
  • Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until evenly combined.
  • Coat two small (6oz.) ramekins with non-stick spray, then divide the batter between the two. Place the ramekins on a baking sheet to make them easier to transport in and out of the oven. Bake the cakes for 30 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cakes are baking, place the cream cheese, butter, and vanilla extract in a bowl and allow them to come to room temperature. Once room temperature and soft, whisk with a fork until smooth. Stir in the powdered sugar a little at a time until it is all incorporated.
  • Allow the cakes to cool before spreading the cream cheese frosting over top (otherwise it will melt and slide off). Enjoy!
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