Personal Carrot Cake

You will need a scale to do this recipe justice.

Dry Ingredients

• 1 large carrot – grated and weighed (eg) 130 gm
• ± 1 C AP flour (sifted and weighed (eg) 130 gm – same weight as your carrot
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp kosher salt
• 2 tsp Grandpa’s CinnaSugar®
• Dash  allspice

Wet Ingredients

• same weight as your carrots :: 3 parts white, 1 part brown sugars
  (eg) 130 gm – approx 100 gm white, 30 gm brown
• 2 eggs – assuming APPROXIMATELY 8 ounces of sugar
• 2 ounces (weight) Greek Yogurt
• 1.5 ounces (weight) crushed pineapple
• 1.5 ounces (weight) mayonnaise
• 1 tsp ginger, grated
• ½  lemon, zest and juice
• ½  cup (volume) blended oil
• granulated sugar

Step by Step

1. Combine wet and dry ingredients – folding gently
2. Pour into buttered springform pan
3. Bake at 300º for 45 minutes – or until internal temp is 200º
4. Let cool for 30 minutes
5. Using a fork, poke about 200 holes in the top
   Not exactly 200, just a lot of holes
6. Combine in sauce pan (over low heat) 1 TBL butter, vanilla, 1/4 C sugar, cinnamon and 2 TBL buttermilk
7. Pour evenly on top of poked cake
8. While this soaks in, mix the cream cheese topping:  2 oz Softened cream cheese, 3 TBL powdered sugar, 2 oz butter and vanilla
9. When cake has cooled to about 80º or lower (about 1 hour) spread topping
10. Remove springform pan