Carrot cake for two

Ingredients:

Cake

• 0.25 cup pecans
• 2/3 cup premium flour
• 1 teaspoon of baking soda
• 0.5 tsp ground cinnamon
• 0.25 tsp salt
• A pinch of grated nutmeg
• 0.5 cups of sugar
• 1 large egg at room temperature
• 0.25 cups vegetable oil
• 0.5 tsp vanilla extract
• 150 g finely grated carrots (about 3 small pieces or 1 cup)

Cream

• 250 g of cream cheese at room temperature
• 110 g of butter at room temperature
• 0.75 cup powdered sugar
• 0.5 tsp vanilla extract

Preparation:

1. Preheat oven to 180°C. Line a round cake tin with baking paper and lightly spray with cooking spray.
2. Cake.
   
   Toast the pecans on a small baking sheet until golden brown and fragrant, about 8 minutes. Then let cool and coarsely chop.
   
   In a medium bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg. Make a large well in the center so you can see the bottom of the bowl. Add the egg and sugar to this well and beat with a fork until combined. Then add the butter and vanilla and beat again with a fork. Using a fork, mix the dry and wet mixtures until smooth. Add the carrots and pecans.
3. Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 20 to 25 minutes. Let the cake cool in the pan on a cooling rack for 20 minutes, then remove it from the pan, remove the parchment paper, and let it cool completely, flipped side up, for about 1 hour.
4. Cream.
   
   Blend the cream cheese and butter in a food processor until smooth and soft, stopping once or twice to scrape down the sides and bottom of the bowl. Add the powdered sugar and vanilla and blend again. Place the cream cheese in a small bowl.
5. Cut the cake into 4 equal pieces. Cover each triangle with 3 tablespoons of frosting (a spatula will help you spread the frosting evenly). Place the frosted pieces on top of each other on a serving platter. Frost the back curved side of the cake with the remaining frosting, leaving the other two sides bare.
6. Refrigerate for 30 minutes. Cut the cake in half and serve.