Carrot Cake Minis

4
(1) 0 Reviews
Prep Time
30
min.
Total Time
1
hr.
30
min.
Servings

48 servings

What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter as directed on package. Blend in dry pudding mix. Spoon into 48 paper-lined mini muffin cups.
  • Bake 12 to 15 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely. Meanwhile, press candies until softened; roll up each to resemble carrot.
  • Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Remove cupcakes from liners; cut horizontally in half. Fill each with about 1 Tbsp. COOL WHIP mixture. Top with remaining COOL WHIP mixture, nuts and carrot candies.

Variation

Use some of the cupcakes to make cupcake push pops. Cut 12 cooled cupcakes horizontally in half. Place bottom half of cupcake in each of 12 push pop containers; cover with 1 Tbsp. COOL WHP mixture and top half of cupcake. Top each with 1 Tbsp. of the remaining COOL WHIP mixture, 1/2 tsp. nuts and 1 candy carrot.

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.

Servings

  • 48 servings

Nutritional Information

Serving Size 48 servings
AMOUNT PER SERVING
Calories 240
% Daily Value
Total fat 12g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 160mg
Carbohydrate 33g
Dietary fiber 0g
Sugars 27g
Protein 2g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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  • irmarosas09 |

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