Comida Kraft
Recipe Box

Mini Carrot Cakes

 shook@utah.gov
Prep Time
0
min.
Total Time
1
hr.
Servings

0

What You Need

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Make It

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  • 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

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