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Carrot Cake Minis

Carrot Cake Minis recipe
photo by:kraft
30 min
1 hr 30 min
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

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