Carrot Cakelets

By cindygwest

Note: This recipe is for a mini-bundt cakelet pan

Ingredients

• Cakelets:
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups sugar
• 2 t. vanilla extract
• 2 cups all purpose flour
• 2 t. baking soda
• 2 t. baking powder
• 1/2 t. salt
• 2 t. ground cinnamon
• 3 cups grated carrots
• Cream Cheese Frosting:
• 1/4 cup butter, softened
• 4 oz. cream cheese, softened
• 2 cups powdered sugar
• 1 t. vanilla extract

Preparation

Step 1

Preheat oven to 350. Grease and flour pan. In a large bowl, beat together eggs, oil, sugar and 2 t. vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour half of batter into prepared pan. Bake 18 - 22 minutes until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan; invert cakes onto cooling rack. Wash and prepare pan again. Repeat procedure with remaining batter.

For Frosting: In a medium bowl, combine butter, cream cheese, confectioners sugar and 1 t. vanilla. Beat until the mixture is smooth and creamy. Place a dollop of frosting on top of each cakelet. Garnish with additional carrots and nuts, if desired.