Mini Carrot Cake with Cream Cheese Frosting

May 15, 2017 at 8:30 pm Leave a comment


You’ll need two 28-ounce cans for this lovely little cake. Remove the label, make sure that little spike from where the can opener released the lid is pressed flat, and clean well.

3/4 cup  + 2 tablespoons AP flour
1/4 cup  + 2 tablespoons sour dairy (yogurt, buttermilk, or sour cream)
1/4 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1/4 cup sugar
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon cinnamon
1/2 cup shredded carrots
2 tablespoons chopped nuts
2 tablespoons crushed pineapple
2 tablespoons shredded coconut

Preheat oven to 350°F

Mix all the ingredients together
fill the prepared cans
bake for 35-40 minutes, or until a toothpick inserted into the cakes come out clean
once done, let cool in the cans for 15 minutes before removing and finish cooling on a rack
when completely cool slice each layer in half lengthwise

4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla

Mix the ingredients together until smooth

Frost and build your cake
if your cakes are a bit domed, just slice that part off


Entry filed under: Desserts, For One or Two, Uncategorized.

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