Baby Carrot Cakes for 2 Recipe

Directions:

1. Place a rack in the center of the oven and preheat oven to 350°F
2. Grease the pans and lightly dust them with flour, tapping out the excess; set aside.
3. Place the buttermilk, oil, egg yolk, and vanilla in a small bowl and stir to mix.
4. Place the flour, sugar, baking soda, salt, and cinnamon in a medium-size mixing bowl and whisk to blend well.
5. Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
6. Fold in the carrots, raisins, nuts, coconut and pineapple, if using.
7. Spoon the batter into the prepared pans, dividing it evenly between them. Bake the cakes until a toothpick inserted in the center of one comes out clean, 37 to 39 minutes.
8. Transfer pans to a wire rack to cool for 10 minutes. Then run a thin, sharp knife around the edge of the pans and invert them to release the cakes. Place the cakes upright on the rack and let them cool completely.
9. (The cakes can be wrapped individually in plastic wrap and stored in the refrigerator for up to 3 days).