Mini Carrot Cakes

Mini Carrot Cakes

Ingredients
Cake:
Pan release spray, for greasing
1/2 cup of pecan halves
1 1/2 cup of whole wheat pastry flour
1 1/2 teaspoons of baking powder
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1 teaspoon of baking soda
1/2 teaspoonof  fine salt
1/2 cup of light brown sugar
1/2 cup of 2-percent Greek yogurt
1/3 cup of vegetable oil
1 teaspoon of pure vanilla extract
1 teaspoon of finely grated lemon zest
3 large eggs
3 cups of shredded carrot (about 3/4 pound)


Glaze:
1/2 cup plus 2 tablespoons of confectioners’ sugar
2 tablespoons of 1/3 less fat cream cheese (neufchatel cheese), at room temperature
1 teaspoon of lemon juice
1/4 teaspoon of pure vanilla extract
Pinch of fine salt
Pecan halves, golden raisins and/or ground cinnamon, for garnish, optional


Directions
To prepare the cake: Preheat oven to 350 degrees F. Spray a 12-cup regular muffin pan or 12 mini loaf pans with pan release spray.

Spread pecans out onto a rimmed baking sheet and bake until they are toasted, which will take 10 to 12 minutes. Allow them to cool and then pulse them using a food processor until they are very finely chopped but not ground.

Combine chopped pecans, baking powder, flower, cinnamon, baking soda, ginger and salt in a large bowl. Whisk together brown sugar, oil, yogurt, vanilla extract, lemon zest and eggs into another bowl. Stir carrots into egg mixture. Fold carrot-egg mixture into flour mixture until it is just combined. Divide them evenly among prepared pans. (Don’t be alarmed if batter seems skimpy; cakes will rise once baked.)

Bake until center of cakes bounce back when they are pressed and a tester inserted in the center comes out clean, which will take about 20 to 22 minutes. Let cakes cool in pans for a few minutes, then transfer over to a rack in order to cool completely.

To prepare the glaze: Mix together confectioners’ sugar, cream cheese, lemon juice, the vanilla extract and salt in a medium bowl. Spoon 1 teaspoon of glaze onto each cake and use back of spoon to spread.




Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/mini-carrot-cakes-with-cream-cheese-glaze-recipe.html?oc=linkback

2 Comments

  1. erin harnest

    my fave!!

  2. sandy beeney

    Good with some pumpkin spice latte!

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