Frosted Ginger-Chutney Mini-Carrot Cakes Recipe

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AZ Cake Recipes -> Cakes recipes -> Frosted Ginger-Chutney Mini-Carrot Cakes recipe
AZ Cake Recipes -> 'F' cake recipes -> Frosted Ginger-Chutney Mini-Carrot Cakes recipe

Frosted Ginger-Chutney Mini-Carrot Cakes recipe

Category: Cakes

Frosted Ginger-Chutney Mini-Carrot Cakes ingredients:

2	cup	All-purpose flour
1	cup	Granulated sugar
1	cup	Light brown sugar, packed
2	tsp.	Baking soda
1	tsp.	Ground cinnamon
1/2	tsp.	Ground Ginger And Ground Allspice
1	cup	Vegetable Oil
3		Eggs
1	cup	Carrots -- shredded
1	cup	coconut -- shredded
1	cup	walnuts -- chopped
1/2	cup	chutney -- Chopped
		*CREAM CHEESE FROSTING*
1	Pkg.	soft cream cheese -- (8 ounce)
4	cup	powdered sugar.
1 1/2	tbsp.	Milk

Frosted Ginger-Chutney Mini-Carrot Cakes preparation:

1. 1. In large bowl, combine dry ingredients; mix in oil, egg and remaining ingre dients, except frosting.

2. 2. Spoon batter into cups of 2 mini-muffin tins, filling cups 1/2 full.

3. 3. Bake in preheated 350-degree oven until toothpick inserted in cakes comes o ut clean, 15 minutes.

4. Remove cakes from pans and cool on wire racks.

5. 4. Frost with Cream Cheese Frosting.

6. Cream Cheese Frosting: 1. Beat cream cheese ina medium bowl until fluffy.

7. 2. Beat in sugar and enough milk to make frosting a spreadable consistency.

8. from the Frozen Assets List.

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