Mini Carrot Cakes

By KeyIngredient

Ingredients

• Cream Cheese Frosting:
• 1 3/4 c. flour
• 1 3/4 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 jars (4 oz each) baby food carrots
• 2/3 c. grated fresh carrots
• 3/4 c. orange juice
• 1/2 c. sugar
• 1/4 c. canola oil
• 1 large egg
• 1 tsp. vanilla
• 1 cream cheese
• 1/2 stick unsalted butter softened
• 1 tsp. vanilla
• 1 1/2 c. powdered sugar
• Orange and Green gel food color

Preparation

Step 1

1. Heat oven to 375. Line a 9x13 baking pan with heavy duty foil, extending it over sides; coat with Pam.

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

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

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

5. Cool in pan on wire rack 10 min. Using foil, lift cake from pan and cool completely on wire rack.

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

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

8. 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 tip from each bag; pipe orange carrots and green tops on cakes.