Carrot Cake Minis

1
(0) 0 Reviews
Prep Time
30
min.
Total Time
1
hr.
15
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. Add dry pudding mix; beat 2 min. Spoon 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.
  • Spoon frosting into large bowl. Add COOL WHIP; whisk until blended.
  • Remove cupcakes from liners. Cut cupcakes horizontally in half; fill each with about 1 Tbsp. frosting. Top with remaining frosting, nuts and "carrots."

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 in separate push pop container; cover with 1 Tbsp. frosting mixture and top half of cupcake. Top each with 1 Tbsp. frosting and 1/2 tsp. chopped nuts and 1 "carrot." 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.

Servings

  • 48 servings

Nutritional Information

Serving Size 48 servings
AMOUNT PER SERVING
Calories 260
% Daily Value
Total fat 13g
Saturated fat 3g
Cholesterol 10mg
Sodium 150mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 29g
Protein 2g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %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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