>From the MyRecipes.com website...
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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.
Ingredients
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
sheets.
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.
Yield
Makes 10 to 12 cakes
Nutritional Information
CALORIES 248(58% from fat); FAT 16g (sat 6.9g); PROTEIN 2.6g; CHOLESTEROL 41mg;
SODIUM 134mg; FIBER 0.6g; CARBOHYDRATE 24g
Sunset, APRIL 2008
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~~~***Rhonda G in Missouri***~ ~~
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