Mini Carrot cake appetizer
Crust:
1 box yellow cake mix
1 1/2 teas. Allspice
1 egg
2 tbl. Vegetable oil
2 medium sized carrots peeled, grated and divided in half
Filling:
6 oz cream cheese softened
3/4 cup powdered sugar
1/2 cup Cool Whip (thawed)
Walnuts for garnish (chopped)
Preheat over to 350. Mix the crust ingredients using only half of the grated carrots. Put
Batter in a mini muffin tin, filling each two thirds full. Bake for 11-13 minutes.
Meanwhile mix the filling ingredients and set aside.
When the crust is cooled slightly, use the end of a wooden spoon and make an indentation in
The crust to put the filling. Let it cool a little more and remove from pan. Fill the cups with
The cream cheese mixture and top with small amounts of chopped walnuts and grated
Carrots. Makes 24.
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