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Carrot Cake Mini Stacks with Cream Cheese Frosting
Get ready for a mini mouthful of heaven with these Carrot Cake Mini Stacks!
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Get ready for a mini mouthful of heaven with these Carrot Cake Mini Stacks! Topped with a luscious cream cheese frosting, they're a bite-sized delight that will make your taste buds dance with joy!
Ingredients
- 4 Rosemary Farm 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
- 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.
Tips
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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