Mini Carrot Cake


With Easter coming soon I wanted to make a delicious dessert to enjoy with my friends and family without spending hours in the kitchen.  To make these mini cakes I used a Duncan Hines Decadent Classic Carrot Cake Mix and let me just say it’s extremely moist and delicious, you’d think it was from scratch.  Did you know the Duncan Hines Decadent cake mixes have no artificial flavors, no hydrogenated oils and has 0 trans-fat?  How about that??!! The carrot cake mix includes real raisins and carrots which fool you into thinking your biting into a cake made from scratch.

All you do to make the cakes is prepare the cake mix according to the instructions on the back of the box.  Line a jelly roll pan with parchment paper and spray with non-stick cooking spray.  Pour cake batter into pan; use a rubber spatula to make sure the batter gets into the corners of the pan evenly.  After smoothing the batter out, lightly tap the pan on the counter getting all the air bubbles out and allowing the batter to evenly disburse onto the pan.  Bake the cake according to the time and temperature on the back of the box. Oven times vary so be cautious not to over bake it, I baked my cake for 15 minutes and it was prefect.

Mini Carrot Cake Mix

Allow the cake to completely cool before removing the parchment paper. While, the cake is cooling you can prepare the cream cheese frosting.  This frosting recipe made more frosting than what I needed, so I used the leftover frosting and put it on the cake pieces I had left after cutting out my mini cakes. Or you could make cake balls with the left over cake and frosting.

Once cooled, lay the cake on a flat surface and use a round cookie cutter to cut out small cake layers.  I used two different cutters and got two different size cakes.  I did have a bit of a struggle with a few of the cakes sticking to the cutter so I’d suggest lightly spraying them with non-stick spray.  Once all the mini cakes are cut out, use a piping bag and place frosting between layers. I made some of make cakes two layers and some of them three. Use whatever kind of tip you’d like depending on the design you’re looking for.  I purchased these little candy bunnies at a local cake shop they are made by Wilton (not sponsored).  Aren’t they just adorable?

You may notice small pieces of carrots and or raisins sticking out the side of the cakes,  just gently pull them out so you have a nice round cake. Top  mini cakes with sprinkles to give them a cuteness that’s completely undeniable.  I had so much fun making these little mini cakes and spent far less time making them as I would have if I had made the cake from scratch.  I promise you won’t even be able to tell the cake is from a box. You absolutely can’t go wrong with Duncan Hines, I promise.  Another quick tip is to make sure not to over mix your cake batter; you can prepare the batter by hand there is no need for a mixer.

You will find the frosting recipe below, please feel free to leave your comments and feedback!

Instructions -Cake

•Preheat oven to 350 degrees

•Prepare cake batter according to the back of the box. 

•Prepare a jelly roll pan by lining it with parchment paper and spraying with non-stick spray. Pour cake batter into pan; using a rubber spatula evenly spread batter into corners.  Tap pan on a flat surface to remove all the air bubbles and evenly disburse batter onto the pan.

•Bake for 12-15 minutes or until tooth pick test shows cake is done. 

•While cake is baking prepare frosting recipe that is listed below. 

•Allow cake to completely cool before removing from pan; once cooled remove parchment paper and place cake on a flat surface.

•Use a round cookie cutter to cut out mini cakes; use a piping bag and tip of your choice to fill each layer with desired amount of frosting.

•Decorate the tops of the cakes with sprinkles. 

Ingredients Frosting

1- package (8 oz) cold cream cheese 
1- stick butter (room temperature)
2 tablespoons sour cream
1 teaspoon vanilla extract
3 1/2 cups powdered sugar

•In a medium bowl, beat cream cheese, butter, sour cream and vanilla on low-speed until smooth. Add powdered sugar one cup at a time and continue to beat on low-speed until creamy and smooth.

Mini Cake Cakes on Stands

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