Desserts

Carrot Cake Minis

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photo by:kraft

time

prep:

30 min

total:

1 hr 30 min

servings

total:

48 servings

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What You Need

pkg. (2-layer size) carrot cake mix

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

tubs (10.6 oz. each) COOL WHIP Cream Cheese Whipped Frosting, thawed

cups chopped PLANTERS Walnuts

orange sour fruit-flavored chewy candy squares

Make It

HEAT oven to 350°F.

PREPARE cake batter as directed on package adding pudding to cake mix; pour into 48 paper-lined mini muffin pan cups. Bake 12 to 15 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

MEANWHILE, press candies until softened; roll up to resemble carrots.

REMOVE cupcakes from liners; cut cupcakes horizontally in half. Fill each with about 1 Tbsp. frosting. Top with remaining frosting, nuts and "carrots."

Kraft Kitchens Tips

Variation

Use 12 of the cupcakes to make cupcake push pops. Bake and cool cupcakes as directed; cut horizontally in half. Place bottom half of each cupcake into push pop container; cover with 1 Tbsp. frosting and top half of cupcake. Top each with 1 Tbsp. frosting and 1/2 tsp. chopped nuts and 1 "carrots." Keep refrigerated.

How to Store

Keep refrigerated.

Note

If candies are too firm to roll up, microwave them on HIGH 4 or 5 sec. or just until softened before using as directed.