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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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A handy spice cake mix gets a tasty treatment when dressed up with shredded carrots and chopped walnuts. The mini carrot cakes are eye-catching, too, when decorated with cream cheese frosting carrots and parsley sprigs for the green tops. Ingredients:
1 package spice cake mix (regular size) |
1-1/2 cups shredded carrots |
1/2 cup chopped walnuts |
1 teaspoon ground cinnamon |
1 can (16 ounces) cream cheese frosting |
orange paste food coloring |
fresh parsley sprigs |
Directions:
1. Prepare cake batter according to package directions. Fold in carrots, walnuts and cinnamon.
2. Fill paper-lined muffin cups half full. Bake at 350° for 18-23 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.
3. Frost cupcakes with 1-1/4 cups frosting. Place remaining frosting in a small resealable bag; tint with orange food coloring. Cut a small hole in the corner of bag; pipe a carrot on the top of each cupcake. Add a parsley sprig for greens. Yield: 2 dozen.
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