Mini Carrot Cakes
This is dedicated to Mike, a master cake baker and wonderful friend to everyone. We lost Mike at a very young age - the world is a little less sweet without him - he will always have a place in our hearts and memories.
Ingredients
Wet Ingredients
- 4 Eggs
- 1 cup Corn Oil
- 1 tbsp Pure Vanilla Extract
- 2¾ cups Sugar
- 2 cups Shredded Carrots
- 1 cup Crushed Pineapple
Dry Ingredients
- 3 cups Flour
- 1 tbsp Baking Soda
- 1 tbsp Baking Powder
- 1 tbsp Cinnamon
- 1 tsp Salt
Additional Ingredients
- 1 cup Chopped Walnut
- ½ cup Raisins
- 1 tbsp Additional Flour
Classic Cream Cheese Icing
- 2 sticks Softened Butter
- 8 oz Softened Cream Cheese
- 4 cups Confectioners' Sugar
- 1 tsp Fresh Lemon Juice
- 1 tbsp Pure Vanilla Extract
Instructions
Wet Ingredients
- In mixer beat Eggs, Corn Oil, Pure Vanilla Extract and Sugar until smooth.
- Add Shredded Carrots and Crushed Pineapple and blend.
Dry Ingredients
- In separate bowl sift together Flour, Baking Soda, Baking Powder, Cinnamon and Salt and add to Wet Ingredients. Blend well.
- Mix 1 tbsp Flour with Raisins.
- Add Chopped Walnut and Raisins to batter and blend.
- Pour batter into greased and floured mini cake pans. Bake in a 350℉ oven for 35-45 minutes or until inserted toothpick comes out clean and dry. Let cool.
- Dust with confectioners' sugar or ice with traditional cream cheese icing.
Classic Cream Cheese Icing
- Iin mixer cream together Softened Butter, Softened Cream Cheese, Confectioners' Sugar, Fresh Lemon Juice and Pure Vanilla Extract then whip to a smooth and fluffy icing.
