Search
by Ingredient

Frosted Ginger-Chutney Mini-Carrot Cakes

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by aer0818

YIELD

1 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 473
1 237
CUP ML SUGAR
granulated
1 237
CUP ML BROWN SUGAR
light, packed *
2 1E+1
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON ML GINGER
ground
¼ 1.3
TEASPOON ML ALLSPICE
ground
1 237
CUP ML VEGETABLE OIL
3 3
EACH EACH EGGS
1 237
CUP ML CARROTS
shredded
1 237
CUP ML COCONUT
shredded *
1 237
CUP ML WALNUTS
chopped
½ 118
CUP ML CHUTNEY
chopped *
Cream cheese frosting
8 231.2
OUNCES ML/G CREAM CHEESE
softened
4 946
CUPS ML POWDERED SUGAR
1 ½ 23
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 1794g (63.3 oz)
Amount per Serving
Calories 7499 49% from fat
 % Daily Value *
Total Fat 408g 627%
Saturated Fat 104g 522%
Trans Fat 0g
Cholesterol 815mg 272%
Sodium 2087mg 87%
Total Carbohydrate 303g 303%
Dietary Fiber 25g 98%
Sugars g
Protein 188g
Vitamin A 508% Vitamin C 18%
Calcium 48% Iron 127%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe