Recipe for MINI CARROT CAKE CUPS - Martinsville Bulletin

MINI CARROT CAKE CUPS
Desserts
Contributed by: Dana Murdock
Ingredients: 1 9 oz. box Jiffy yellow cake mix 11⁄2 tsp. allspice 1 egg 2 TBS vegetable oil 2 medium carrots For filling and garnish: 5 oz. cream cheese, softened 3⁄4 cups powdered sugar 1⁄2 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 3⁄4 cups grated carrots into mixture. Reserve the rest for garnish. Fill wells of muffin tins about 2⁄3 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.)