Mini Carrot Cake Stacks
Mini Carrot Cake Stacks
Prep
40 m
Cook
20 m
Ready In
60 m
Cake
- Preheat oven to 350˚ and spray a 13” x18” sheet pan with rolled edges with cooking spray.
- In a medium bowl, sift the dry ingredients together.
- Cream sugar and eggs in a large bowl. Mix in carrots until well blended. Alternately add the flour mixture and the oil, starting and ending with the flour mixture. Mix in vanilla.
- Pour into sheet pan and bake for 20 minutes or until inserted toothpick comes out clean.
- Remove from oven and let cool. Cut out 18 round circles with a 3” biscuit cutter. Assemble 3 cake circles at a time by frosting the top of one, then layering a second circle on top of the first and frosting the top of the second, repeat some steps for the third. Decorate tops of mini cakes as desired.
Frosting
- Beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Add vanilla and mix till blended.
Ingredients
-
Cake
- 4 Large Hickman's Eggs
- 2 cups sugar
- 8 oz strained carrots
- 2 tsp cinnamon
- Pinch nutmeg
- Pinch cloves
- 2 tsp baking soda
- 2 tsp baking powder
- 3 cups flour
- 1/4 tsp salt
- 1 cup canola oil
- 2 tsp vanilla
-
Frosting
- 4 oz unsalted butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla
