Mini-Carrot Cakes Recipe

By idocakes

Ingredients

• 13 ⁄4 cups all-purpose flour
• 13 ⁄4 tsp baking powder
• 1 tsp ground cinnamon
• 1 ⁄2 tsp ground nutmeg
• 1 ⁄2 tsp each baking soda and salt
• 2 jars (4 oz each) baby food carrots
• 2 ⁄3 cup grated fresh carrots
• 3 ⁄4 cup orange juice
• 1 ⁄2 cup sugar
• 1 ⁄4 cup canola oil
• 1 large egg
• 1 tsp vanilla extract
• Cream Cheese Frosting
• 1 brick (8 oz) cream cheese
• 1 ⁄2 stick (1⁄4 cup) unsalted butter, softened
• 1 tsp vanilla extract
• 11 ⁄2 cups confectioners’ sugar
• Orange and green gel food color

Details

Servings 6
Cooking time 55mins
Adapted from womansday.com

Preparation

Step 1

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Heat oven to 375ºF. Line 13 x 9 x 2-in. baking pan with heavy-duty foil, extending it over sides; coat with nonstick cooking spray.

Whisk flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl to mix.

In another medium bowl, whisk baby food, fresh carrots, orange juice, sugar, oil, egg and vanilla.

Stir wet ingredients into dry ingredients just until blended. Spread into prepared pan. Bake 20 minutes or until wooden pick inserted in center comes out clean.

Frosting: In a bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla until creamy. On low, beat in confectioners’ sugar. Beat until fluffy.

Using foil, lift cake onto work surface. With a 21⁄2-in. round biscuit cutter, cut out 12 rounds from cake. Place 1⁄2 cup frosting in a cup and tint orange. Place 1⁄4 cup frosting in another cup and tint green-yellow.

On half of the cake rounds, spread 1 Tbsp frosting each; top with remaining rounds. Frost each top with 1 1⁄2 Tbsp frosting. Place orange and green tinted frosting in separate quart-size ziptop bags. Snip off tip from each bag; pipe orange carrots and green tops on cakes.

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