Two Bite Carrot Cakes

Two Bite Carrot Cakes with Cream Cheese Icing

 

Ingredients

 

Cake

1 ½ cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon grated nutmeg

½ teaspoon ground cloves

½ teaspoon ground allspice

2 large eggs

¾ cup sugar

1 ½ cups finely shredded carrots

¼ cup orange juice

5 tablespoons vegetable oil

½ cup chopped pecans

½ cups golden raisins

 

Frosting

8 ounces room temperature cream cheese

5 tablespoons unsalted butter, at room temperature

3 teaspoons vanilla

2 ½ cups sifted powdered sugar

 

Method

 

Cake

1        Whisk together flour, baking powder, baking soda, salt and all spices.  Set aside.

2        In mixer, on medium, combine eggs and sugar till smooth, about 2 minutes.

3        Stir in carrots

4        Mix in, till combined, orange juice and vegetable oil.

5        Fold in pecans and raisins.

6        On low, slowly add the flour mixture until just combined.  Do not overmix!

7        Using an ice cream scoop drop batter into spray coated mini-muffin pan.

8        Bake at 400 degrees about 15 to 18 minutes, until the muffins pass the toothpick test.

9        Remove to rack and let cool completely.

10    When fully cooled top with frosting.

 

Frosting

In the bowl of a food processor combine, by using a few short pulses, the cream cheese, butter, vanilla and powdered sugar, till smooth.

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