Okay Easter is coming and you just have to have
carrot cake for Easter, right? But why not be creative? Who says
it has to be a cup cake, sheet cake, layer cake or brownies for that matter?
I decided to make little individual cakes for everyone this year!
These will make a wonderful presentation and one mini cake is just perfect for
each person.
Mini Carrot Cakes
1 3⁄4 cups
all-purpose flour
1 3⁄4
teaspoons baking powder
1 teaspoon
ground cinnamon
1 ⁄2
teaspoon ground nutmeg
1⁄2 teaspoon
baking soda
1/2 teaspoon
salt
2 jars (4 oz
each) baby food carrots
2 ⁄3 cup
grated fresh carrots
3⁄4 cup
orange juice
1⁄2 cup
sugar
1⁄4 cup
canola oil
1 large
egg
1 teaspoon vanilla
extract
Preheat oven to 375
degrees. Line a baking dish (13 x 9 x 2) with parchment paper leaving the
ends hanging over the sides for easy lifting later. Spray parchment paper with
nonstick cooking spray.
Whisk flour, baking
powder, cinnamon, nutmeg, baking soda and salt in a medium bowl
to mix.
In
another medium bowl, whisk baby food, fresh carrots, orange juice,
sugar, oil, egg and vanilla.
Stir wet ingredients into
dry ingredients just until blended. Spread into prepared pan. Bake 20
minutes or until wooden pick inserted in center comes out clean. Cool in
pan on wire rack 10 minutes. Using parchment paper hanging over the sides of
your pan, lift cake from pan and cool completely on wire rack. Leave the
paper on the cake.
Cream Cheese Frosting
8 oz cream cheese
1⁄4 cup unsalted butter,
softened
1 teaspoon vanilla
extract
1 1/2 cup powdered
orange and green food
color gel
In a bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla until creamy. On low, beat in powdered sugar until fluffy. Reserve 1⁄2 cup of frosting in one small bowl and a 1/4 cup of frosting in another small bowl. Put remaining frosting in pastry bag.
Using the parchment
paper sides, lift cake onto work surface. With a 2-3 inch round biscuit cutter,
cut out 12 rounds from sheet cake.
Using the
parchment paper sides, lift cake onto work surface. With a 2-3 inch round
biscuit cutter, cut out 12 rounds from sheet cake.
Garnish
For the reserved frosting: add the orange gel to the bowl with half a cup of frosting to get the color of a carrot. Then place the orange frosting in a quart sized re-sealable plastic bag and snip off the tip from one of the bottom corners. Make the shape of a carrot on each mini cake.
Do the same with the green gel and the 1/4 cup of frosting in another bag. make the green tops for your carrots to finish your cakes.
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