Mini Carrot Cake Cups Pampered Chef Recipes

MINI CARROT CAKE CUPS - PAMPERED CHEF

Mini Carrot Cake Cups - Pampered Chef image

Cream Cheese frosting, arguably the best part about carrot cake, is a key player in these miniature home style treats.

Provided by TruckerBobS

Categories Dessert

Time 41m

Yield 24 Tartlets, 24 serving(s)

Number Of Ingredients 9

Ingredients

9 ounces yellow cake mix (1 pkg or 250 g)
1 1/2 teaspoons allspice
1 egg
2 tablespoons vegetable oil
2 medium carrots, peeled, divided
6 ounces cream cheese, softened (175 g)
3/4 cup powdered sugar
1/2 cup frozen whipped topping (thawed)
1/4 cup chopped walnuts (optional)

Steps:

1. Preheat oven to 350 degree F (180 C). Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix 'N Scraper until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 1/4 cup (175 mL) of the carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly among wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
2. Meanwhile, in clean Classic Batter Bowl, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into resealable plastic bag; secure bag and set aside.
3. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Trim corner of cream cheese-filled bag with Utility Knife; pipe filling evenly into cups. Garnish cups with chopped walnuts and reserved grated carrots, if desired.
Cooks Tips: If desired, Cinnamon Plus Spice Blend can be substituted for the allspice.
U.S. Nutrients per serving (1 tartlet): Calories 100, Total Fat 5g., Saturated fat 2.5 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 1 g, Sodium 100 mg, Fiber 0 g.

Nutrition Facts : Calories 105.7, Fat 5.5, SaturatedFat 2.3, Cholesterol 16.8, Sodium 97.8, Carbohydrate 13.2, Fiber 0.3, Sugar 8.9, Protein 1.3

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Preheat oven to 350°F (180°C). Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray.
For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix ‘N Scraper® until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade.
Using Adjustable Measuring Spoon, divide batter evenly among cups, filling cups about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.Meanwhile, in clean Classic Batter Bowl, whisk together cream cheese and sugar until smooth; fold in whipped topping.

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Preheat oven to 350°F (180°C). Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray.
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