Carrot Cake Mini Stacks with Cream Cheese Frosting
Ingredients
Instructions
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PREHEAT oven to 350˚ and spray a 13” x18” sheet pan with rolled edges with cooking spray.
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In a medium bowl, SIFT the dry ingredients together.
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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.
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POUR into sheet pan and BAKE for 20 minutes or until inserted toothpick comes out clean.
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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.
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Frosting
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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.
Pro Tips
If you prefer the texture of shredded carrots, you can substitute 3 cups in place of the strained baby carrots.
To save time, use pre-made sugar decorations found in the grocery baking section or craft store. Or use chopped pecans.
Desserts with cream cheese frosting should always be refrigerated.
