>From the MyRecipes.com website...


Inside-out Carrot Cakes

These individual-size cakes have all their frosting in the middle, making them 
easy to eat (and pack up for picnics). Prep and Cook Time: about 1 hour. Notes: 
This recipe can easily be doubled, and may also be baked as cupcakes (you'll 
get about 7 cupcakes): Pour batter into lined, 1/2-cup muffin tins and bake at 
350° for 18 minutes, or until a toothpick inserted in the center comes out 
clean. Cool in tins 5 minutes, then turn onto a rack.. Frost the cupcakes once 
they're completely cooled.

3  tablespoons unsalted butter, softened, plus more for cookie sheets 
3/4  cup all-purpose flour 
1/2  teaspoon baking soda 
1/4  teaspoon kosher salt 
1/2  teaspoon cinnamon 
1  teaspoon ground ginger 
  Pinch ground cloves 
1/8  teaspoon freshly, finely grated nutmeg 
1/8  teaspoon freshly, finely ground black pepper 
6  tablespoons vegetable oil 
1/2  cup firmly packed light brown sugar 
1  large egg 
1/4  cup sour cream 
3/4  teaspoon vanilla, divided 
1 1/2  medium carrots, peeled and shredded on the fine side of a box grater (to 
yield 1 cup) 
1/4  cup unsweetened shredded dried coconut 
5  ounces cream cheese, softened 
2/3  cup powdered sugar 
1  teaspoon heavy cream or milk 

Preparation1. Preheat oven to 350°. Put a dab of butter in each corner of 2 
large baking sheets and line with parchment. 
2. In a medium bowl, whisk together flour, baking soda, salt, and spices. In a 
large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. 
vanilla; stir in dry ingredients with a wooden spoon until well combined. Add 
carrots and coconut, stirring until just combined. 
3. Drop 1-tbsp. circles of batter onto baking sheets about 1 in. apart. Bake 
until cooked through and browned slightly, 14 to 18 minutes. Cool on baking 
4. Using a stand mixer or hand mixer, beat cream cheese until very soft. Add 
butter and beat until smooth and well blended. Add powdered sugar a third at a 
time, beating until smooth after each addition. Beat in cream and remaining 1/2 
tsp. vanilla. 
5. Flip cakes over and spread about 1 1/2 tbsp. frosting on half of them. Top 
each with a remaining cake, flat side down, to sandwich the frosting. 
Note: Nutritional analysis is per cake. 
Makes 10 to 12 cakes
Nutritional Information
CALORIES 248(58% from fat); FAT 16g (sat 6.9g); PROTEIN 2.6g; CHOLESTEROL 41mg; 

Sunset, APRIL 2008
~~~***Rhonda G in Missouri***~ ~~


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