Lakeland Mini Carrot Cake Food

MINI CARROT BUNDT CAKES

Steps:

• Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 minutes.
• Pour into greased mini Bundt pan.
• Bake at 375ºF for 18-20 minutes or until a toothpick comes out clean.
• Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle.
• Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.

MINI CARROT CUP CAKES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grate the carrots by hand or with a food processor.
• In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a separate bowl, whisk together the eggs, sugar, brown sugar, butter, oil, orange juice, orange zest, and vanilla extract.
• Fold the wet mixture into the dry ingredients until just incorporated.
• Add the carrots to the batter and mix until fully incorporated.
• Add the chopped walnuts to the batter.
• Line mini cupcake tins with liners, and fill each liner about 2/3 full. Bake for 12 minutes, or until a toothpick comes out clean.
• Using a stand mixer or hand mixer, combine cream cheese and butter until smooth. Slowly add the sifted powdered sugar. Once incorporated, add vanilla extract, cinnamon, and nutmeg. Mix until combined.
• Frost the cupcakes and enjoy!