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Carrot Cake Minis Recipe

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This recipe for Carrot Cake Minis is from The Nedostup Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (2-layer size) carrot cake mix
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
3 containers (16 oz. each) ready-to-spread cream cheese frosting
1 cup thawed Whipped Topping
2 cups chopped Walnuts
48 orange sour fruit-flavored chewy candy squares
Directions:
Directions:
Heat oven to 350°F.

Prepare cake batter as directed on package. Blend in dry pudding mix. Spoon into 48 paper-lined mini muffin cups.

Bake 12 to 15 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely. Meanwhile, press candies until softened; roll up each to resemble carrot.

Spoon frosting into medium bowl. Add Whipped Topping; whisk until blended. Remove cupcakes from liners; cut horizontally in half. Fill each with about 1 Tbsp. Whipped Topping mixture. Top with remaining Whipped Topping mixture, nuts and carrot candies.
Number Of Servings:
Number Of Servings:
48 servings

 

 

 

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