Mini Frosted Carrot Cakes Recipe
A Delicious and light recipe for mini carrot cakes with cream cheese frosting and a fresh garnish.
2 cups all purpose flour
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 cup vegetable oil
4 cups carrots, grated
2/3 cup nuts chopped
1 cup butter, at room temperature
2 cups cream cheese, at room temperature
8 cups confectioners sugar
2 Tablespoons milk
1 Tablespoon orange juice
1 cup walnut halves
1/2 cup carrot, grated
Preheat oven to 350°F. Grease 8 mini cakes tins
In medium bowl, combine flour, sugar, cinnamon and baking soda.
In large bowl, beat eggs with electric mixer until foamy; add oil and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Cool cakes in pan on cooling rack for 5-8 minutes. Remove from pan to cool completely.
To make the frosting. In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar, milk and juice, Beat on high until smooth
Frost cooled cakes and garnish with walnuts and fresh grated carrots to serve