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This toaster-oven carrot cake is packed full of pineapple, pecans, and currants and topped with a simple lemon glaze. This is the perfect dorm food!
Since I still have oven issues (I know you are probably tired of hearing about my oven), I figured my little toaster oven would have to be done.
I read online that mini bundt pans are great for toaster oven cooking because they can evenly cook the cake. So I attempted to find the mini bundt pans but couldn’t find them anywhere.
I went to Bed Bath and Beyond, and they told me they had never carried them. Nothing is worse than when Bed Bath and Beyond doesn’t have what I need. Plus, I came in with 20% off coupons. I get excited when I think about how to save 20%, and then boom, they don’t have what I need.
I get bothered by this, but enough of my complaining about mini bundt pans and how I can’t find them—on to cake! This recipe for carrot cake with a lemon glaze is developed explicitly for toaster oven cooking. I thought it sounded different, but I figured it would be tasty. I cooked the cake in four 6-ounce ramekins, and they turned out great.
The toasted oven carrot cake was super moist, and the glaze was zippy and loaded with fresh citrus flavor.
At first, the lemon glaze took me by surprise because it was a different flavor than I have traditionally had with carrot cake, but after a few bites, the flavors started marrying, and I enjoyed it.
The cake was so flavorful and moist that it didn’t need a glaze or frosting, but I’m never going to turn down either one!
If a lemon glaze is not your thing, I recommend a cream cheese or plain old vanilla glaze. I didn’t make the cream cheese or vanilla glaze this afternoon, but I have made it in the past, and they have always turned out very well.
More cake recipes
Toaster Oven Carrot Cake
Ingredients
For cake:
- 1 cup all-purpose flour
- ⅓ cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 large egg
- ¾ cup buttermilk
- 2 tablespoons vegetable oil
- ⅓ cup coarsely chopped pecans
- ¾ cup grated carrots
- ¼ cup crushed pineapple, well drained
- ¼ cup shredded coconut
- ¼ cup currants
For lemon glaze:
- 1 cup powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
For cake:
- Preheat the toaster oven to 325 degrees F and spray 4 (6-ounce) ramekins with non-stick baking spray.
- Whisk together the all-purpose flour, brown sugar, baking soda, and cinnamon together in a large mixing bowl.
- In a separate small bowl, whisk together the egg, buttermilk, and vegetable oil.
- Add the liquid ingredients into the dry ingredients and stir just until mixed.
- Fold in the pecans, carrots, pineapple, coconut, and currants and stir until mixed in.
- Divide the batter among the 4 prepared ramekins.
- Bake for 40 minutes or until a toothpick comes out clean when tested.
- Let the cakes cool completely and remove them from the ramekin.
- Drizzle the glaze over the cakes and let sit for 5 minutes to let the glaze harden.
For glaze:
- Shortly before glazing, whisk together all ingredients. If the glaze is too thick add more lemon juice, if the glaze is too thin add more powdered sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
how do you come up with your ideas?!! you always think on your feet!!