These moist, flavorful carrot cake bites were made in our USA PAN® mini muffin pan. So tiny, so cute, and so delicious! You don’t have to feel guilty about eating 1….or5!!
USA PAN® 24 Mini Muffin Pan
Topping:
3/4 c water
3/4 c sugar
1 medium sized carrot
Cake:
1 1/4 c flour
1/2 c sliced almonds
1 t baking powder
1/2 t salt
1/2 t baking soda
1 t cinnamon
1/2 t ginger
1/4 t allspice
1 1/2 c grated carrots
2/3 c vegetable oil 1 c sugar
3 large eggs
1 t vanilla extract
ICING:
1 8 ounce package cream cheese, softened
2 T unsalted butter, softened
1/4 t almond extract
2 1/2 c confectioners sugar
1 t lemon juice
Preheat oven at 350 degrees. For carrot toppping , have 1 medium carrot, peeled and then use vegetable peeler to peel long strands of carrot, then slice to 1/4 inch wide strands Bring water and sugar to simmer over medium heat. Add carrots and simmer for about 10 minutes until soft. Drain carrots and allow to cool slightly. Preheat oven to 250 degrees. Curl carrots (i used a straw to curl carrot strips and then slid the carrot curls off onto a USA PAN® sheet pan. Bake for 25-30 minutes until dry. Allow to cool. Place these ingredients in food processor or grinder and pulse until almonds are finely ground. In a separate bowl, mix together: grated carrots, vegetable oil, sugar, eggs and vanilla. Once mixed, add the flour/almond mixture to this and stir until combined. Scoop batter into USA PAN® mini muffin pan, 3/4 full. Bake at 350 degrees for 10 minutes. Cool completely, then remove from pan.Mix icing ingredients together until well mixed. Pipe or spread icing onto cooled mini cupcakes. Top with candied carrot pieces.