Martinsville Bulletin, Inc.
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204 Broad Street
Martinsville, Virginia 24115
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MINI CARROT CAKE CUPS
Contributed by: Dana Murdock
1 9 oz. box Jiffy yellow cake mix
11â�„2 tsp. allspice
2 TBS vegetable oil
2 medium carrots
For filling and garnish:
5 oz. cream cheese, softened
3â�„4 cups powdered sugar
1â�„2 cup whipped topping
Chocolate-covered walnuts for garnish (optional)
Preheat oven to 350 degrees. Spray 24 wells of mini muffin tins with non-stick cooking spray.
Combine cake mix, allspice, egg and oil. Stir until ingredients are moistened. Mixture will be very thick. Grate carrots. Stir 3â�„4 cups grated carrots into mixture. Reserve the rest for garnish. Fill wells of muffin tins about 2â�„3 full with batter and bake 11-13 minutes.
Mix together the cream cheese and sugar until smooth; fold in whipped topping. Spoon mixture into resealable plastic bag and set aside.
While cakes are still warm, press into the center of each cake with something round to make a well. Allow cakes to cool completely before removing from pan.
Trim a small corner of the plastic bag and pipe cream cheese mixture from it into cake wells. Garnish with remaining shredded carrots and walnuts.
(This recipe was contributed as part of a "Cook of the Week" feature.)