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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
containers  (16 oz. each) ready-to-spread cream cheese frosting
cup  thawed COOL WHIP Whipped Topping
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. 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.

Kraft Kitchens Tips

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.
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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