Carrot Cake Mini Stacks

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Carrot Cake Mini Stacks

Adorable mini carrot cakes filled with classic cream cheese frosting! It’s the only way to eat carrot cake!

Total: 1 hour
Prep: 40 minutes
Servings: 6

Ingredients

  • 4 EGGS
  • 2 cups sugar
  • 8 oz. strained carrots (baby food)
  • 2 tsp. cinnamon
  • pinch nutmeg
  • pinch cloves
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 3 cups flour
  • 1/4 tsp. salt
  • 1 cup canola oil
  • 2 tsp. vanilla
  • Frosting
  • 4 oz. unsalted butter, softened
  • 4 oz. cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract

Instructions

  • PREHEAT oven to 350˚ and spray a 13” x 18” sheet pan with rolled edges with cooking spray.
  • In a medium bowl, SIFT the dry ingredients together.
  • CREAM sugar and eggs in a large bowl. MIX in carrots until well blended. Alternately ADD the flour mixture and the oil, starting and ending with the flour mixture. MIX in vanilla.
  • POUR into sheet pan and BAKE for 20 minutes or until inserted toothpick comes out clean.
  • REMOVE from oven and let COOL. CUT out 18 round circles with a 3” biscuit cutter. ASSEMBLE 3 cake circles at a time by FROSTING the top of one, then layering a second circle on top of the first and FROSTING the top of the second, repeat some steps for the third. DECORATE tops of mini cakes as desired.
  • Frosting:
  • BEAT together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. ADD vanilla and mix till blended.

Notes

If you prefer the texture of shredded carrots, you can substitute 3 cups in place of the strained baby carrots.

To save time, use pre-made sugar decorations found in the grocery baking section or craft store. Or use chopped pecans.

Desserts with cream cheese frosting should always be refrigerated.

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