Friday, April 19, 2013

Mini Carrot Cakes

This recipe is from a pampered chef recipe found on my friends website, http://www.facebook.com/pages/Pampered-Chef-with-Leah/352872491500300
I just added a little extra water, you could use oil too, to make it a little easier to stir. Also, instead of only using a portion of the yellow cake mix, I used the entire package and just doubled everything. The topping I just added the entire cream cheese and added a little more sugar and whipped topping.

Mini Carrot Cakes 

9oz yellow cake mix
1/2 tsp allspice
1 egg
2 Tblsp veggie oil
2 carrots
6oz cream cheese
3/4 cup powdered sugar
1/2 container of frozen whipped topping
1/4 cup chopped walnuts, optional

Preheat oven to 350 degrees. Spray each well of a mini muffin pan with nonstick cooking spray. Combine cake mix, allspice, egg and oil in a bowl; stir ingredients until moistened. (I added 1/4 cup water to make it a little smoother, you could add extra oil too.) Mixture will be very thick.
Grate carrots. Stir in 1/4 cup of the carrots into the batter; set aside remaining carrots for garnish. Divide batter evenly into the wells using a small ice cream scoop of a tablespoon, abouit two thirds full. Bake for 11-13 minutes.
Meanwhile, in another bowl; whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into a resealable plastic bag, set aside. Remove pan from oven and press tops of cups with a mini tart shaper or a spoon to make slight indentations. Carefully remove cups from pan and cool. Trip corner of the cream cheese filled bag with scissors; pipe filling evely into cups. Garnish with extra carrots. EnJOY!


2 comments:

Jenni J said...

I will be trying these! They look so cute and delish, thanks for posting!

Johnsons said...

Thanks jenni! Let me know how they turn out. Xoxo