Mini Carrot Cakes
2 cups All-Purpose Flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1/2 tsp ground allspice
4 eggs
3/4 cup vegetable oil
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 buttermilk
3 cups lightly packed peeled, shredded carrots
Cream Cheese Frosting:
1 lb. cream cheese, room temperature
6 Tbl (3/4 stick) unsalted butter, room temperature
1 1/4 cups confectioners sugar
1 1/2 tsp vanilla
Directions:
I used my mini cheesecake pans to make the cakes round and the same size as the mini cheesecakes. I sliced the tops off and then cut them in half. Spreading a little cream cheese frosting on each layer. I used AmeriColor gel paste to color the frosting for the carrot on top.
Preheat oven to 350F. Spray a mini cheesecake pans and set aside.
In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, salt and allspice. In a large bowl, whisk together the eggs, vegetable oil, sugar, brown sugar, and buttermilk until blended.
I used my mini cheesecake pans to make the cakes round and the same size as the mini cheesecakes. I sliced the tops off and then cut them in half. Spreading a little cream cheese frosting on each layer. I used AmeriColor gel paste to color the frosting for the carrot on top.
Stir flour mixture into egg mixture just until combined. Fold in the carrots. Divide batter into the mini cheesecake pan.
Bake until toothpick inserted into the center comes out clean, about 35-40 minutes. Transfer to rack and let cool for 10 minutes. Remove each mini cake and let cool for 30 minutes on rack.
While cooling, make the cream cheese frosting. In large bowl, combine cream cheese and butter. Using an electric mixer set on medium-high, beat until smooth. Reduce speed to low and add confectioners sugar and beat until smooth. Beat in vanilla until well blended.
Serve immediately or cover and refrigerate for up to 2 days.