Mini Carrot Cakes

Makes 6 mini cakes



1 3⁄4 cups all-purpose flour

1 3⁄4 tsp. baking powder

1 tsp. ground cinnamon

1⁄2 tsp. ground nutmeg

1⁄2 tsp. baking soda

1⁄2 tsp. salt


2 jars (4 oz. each) baby food carrots

2 ⁄3 cup grated fresh carrots

3⁄4 cup orange juice

3⁄4 cup sugar

1⁄4 cup canola oil

1 large egg

1 tsp. vanilla extract


Cream Cheese Frosting

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 food coloring



Heat oven to 375ºF. Line a 13 x 9-inch baking pan with heavy-duty aluminium 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.


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


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 2 1⁄2-inch round biscuit cutter, cut out about 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.


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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