Feel-Good Carrot Cake with Cinnamon-Pecan Frosting for One

It was exactly what I needed on this terrible, horrible, no-good, very-bad, day.  

Oh, and it was ready in just minutes! And I made it in the microwave! Best yet, it was actually healthy... because who needs more guilt or upset on a no-good-bad day? On the emotional side, I contemplated stopping by the bake shop on my way home from work, promptly changing into my PJ's, and gorging on sweets on the couch. But the rational side of me thought this idea through... I realized a sugar binge would make me feel even more yucky. 

Sometimes being an addictions counselor is just plain tough!

I only needed good feelings, delicious indulgence, and the comfort that could only be provided by layer cake.  But how? I Googled around, and ultimately adapted an already healthy and fast carrot cake recipe into this recipe below. 

I included everything I love about carrot cake: the sweetness of carrots and brown sugar, the tropical tang of pineapple, the hint of coconut... and obviously the best part: thick cinnamon-pecan cream cheese frosting! 

I'm sitting down to my personalized plate of layered carrot cake now, and I'm thinking about how my day just got so much better. No guilt, emotional spikes, or regret in sight. I can leave all of that at the office., thank you! Tonight's dessert experience is pajama attire only. 

Feel-Good Carrot Cake for One
Ingredients:
2 T. white whole wheat flour
2 T. white flour
1/2 t. cinnamon
1/4 t. pumpkin pie spice
1/8 t. salt
1/8 t. baking soda
1/4 t. baking powder
1 packet stevia or Truvia
1.5 T. dark brown sugar
1 T. vegetable oil
carrots and pineapple, food processed into 1/3 cup worth
(I used baby carrots I had on hand, and frozen pineapple chunks)
1 T. shredded coconut
1 T. milk
1/4 t. vanilla extract
1 egg white, lightly beaten

Directions:
In a small bowl combine all dry ingredients through dark brown sugar. In a medium bowl, add all wet ingredients through egg white and stir to combine thoroughly. Add the dry ingredients to the wet and stir to barely combine (do not overmix). Spray two small ramekins (one is fine, too!) with cooking spray and evenly divide the batter between them. Microwave on high for about 3 minutes, using less or more time depending on your microwave wattage, until the cakes are firm. Remove and allow to cool before gently prying out of the ramekins. Frost with frosting below, and eat immediately!!

Cinnamon-Pecan Frosting:
1.5 t. Truvia or more to taste
1/3 cup 2% or whole-fat Fage greek yogurt
1 T. cream cheese, room temp
a couple drops vanilla extract
pinch cinnamon
1 T. chopped pecans

Directions: Beat together the Truvia and Greek yogurt, then beat in the cream cheese and vanilla extract. Stir in the cinnamon and pecans and slather on your cake!