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Mini Carrot Cake Cups Recipe

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This recipe for Mini Carrot Cake Cups, by , is from Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jill Sparks

Category:
Category:

Ingredients:  
Ingredients:  
CUPS:
1 pkg. yellow cake mix
1 1/2 tsp. allspice
1 egg
2 tbsp. vegetable oil
2 medium carrots, peeled

FILLING & GARNISH
6 oz. cream cheese, softened
3/4 c. powdered sugar
1/2 c. thawed frozen whipped topping
Chopped walnuts (optional)

Directions:
Directions:
1. Preheat oven to 350. Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg, and oil in Classic Batter Bowl; stir with Small Mix 'N Scraper until ingredients are moistened. Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 3/4 cup of the carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly, filling wells about two-thirds full. Bake 11-13 minutes or until cups feel firm to the touch.

2. Meanwhile, in clean Classic Batter Bowl, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into resealable plastic bag. Secure bag and set aside.

3. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floored Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Trim corner of cream cheese filling bag with Utility Knife; pipe filling evenly into cups. Garnish cups with chopped walnuts and reserved grated carrots, if desired.

Number Of Servings:
Number Of Servings:
24 tartlets

 

 

 

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