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Mini Carrot Cakes

Kraft Memeber Recipe
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Makes: 6 Servings Total Time: 1 hr
Category: Desserts Sub Category: Cakes

what you need
  • 1 cup crushed pineapple
  • 2 1/2 cups finely grated carrots
  • 1 cup golden raisins (optional)
  • 1 cup pecans (optional)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 tablespoon cinnamon
  • 1 tablespoon nutmeg
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 cup oil
  • 2 teaspoons vanilla
  • 1 cup thawed Cool Whip
make it
Preheat oven to 350°. With a non-stick cooking spray, pre-grease and then sugar large muffin tins. Mix together pineapple, carrots, raisins, and pecans. Sift all dry ingredients except sugar.

In a separate bowl, whip eggs and sugar together until light and fluffy. Slowly add oil, whip until thick and airy, and then pour over carrot mixture. Next, slowly fold in sifted dry ingredients until incorporated.

Pour into greased and sugared pans, and bake at 350° until center is firm but moist, about 15-20 minutes. Once cooled dab 1/2 Tbsp. of Cool Whip on to each cake.
Notes
Average Rating  (2)
Rated  by ingramt1 on 10/8/2009 Excellent! I do cooking shows and demonstrations and was looking for a good formula to make mini carrot cake cups in a mini tart pan, and this one worked perfectly. Thanks so much for posting it!!
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