Frosted Ginger-Chutney Mini-Carrot Cakes
Yield
1 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
granulated |
|
| 1 | cup |
brown sugar
light, packed |
*
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
allspice
ground |
|
| 1 | cup |
vegetable oil
|
|
| 3 | each |
eggs
|
|
| 1 | cup |
carrots
shredded |
|
| 1 | cup |
coconut
shredded |
*
|
| 1 | cup |
walnuts
chopped |
|
| ½ | cup |
chutney
chopped |
* |
| Cream cheese frosting | |||
| 8 | ounces |
cream cheese
softened |
|
| 4 | cups |
powdered sugar
|
|
| 1 ½ | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
granulated |
|
| 237 | ml |
brown sugar
light, packed |
*
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
ginger
ground |
|
| 1.3 | ml |
allspice
ground |
|
| 237 | ml |
vegetable oil
|
|
| 3 | each |
eggs
|
|
| 237 | ml |
carrots
shredded |
|
| 237 | ml |
coconut
shredded |
*
|
| 237 | ml |
walnuts
chopped |
|
| 118 | ml |
chutney
chopped |
* |
| Cream cheese frosting | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 946 | ml |
powdered sugar
|
|
| 23 | ml |
milk
|
|
Directions
In large bowl, combine dry ingredients; mix in oil, egg and remaining ingredients, except frosting.
Spoon batter into cups of 2 mini-muffin tins, filling cups ½ full.
Bake in preheated 350-degree oven until toothpick inserted in cakes comes out clean, 15 minutes.
Remove cakes from pans and cool on wire racks.
Frost with Cream Cheese Frosting.
Cream Cheese Frosting:
Beat cream cheese in a medium bowl until fluffy.
Beat in sugar and enough milk to make frosting a spreadable consistency.
