Fun and portable, this easy dessert stuffs sweet cream cheese icing between two flat cylinders of spiced carrot cake. They're perfect for lunch boxes, picnics, or church bake sales.
3 tablespoons unsalted butter, softened, plus more for cookie sheets
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon ground ginger
Pinch ground cloves
1/8 teaspoon freshly, finely grated nutmeg
1/8 teaspoon freshly, finely ground black pepper
6 tablespoons vegetable oil
1/2 cup firmly packed light brown sugar
1 large egg
1/4 cup sour cream
3/4 teaspoon vanilla, divided
1 1/2 medium carrots, peeled and shredded on the fine side of a box grater (to yield 1 cup)
1/4 cup unsweetened shredded dried coconut
5 ounces cream cheese, softened
2/3 cup powdered sugar
1 teaspoon heavy cream or milk
How to Make It
Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.
In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined.
Drop 1-tbsp. circles of batter onto baking sheets about 1 in. apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.
Using a stand mixer or hand mixer, beat cream cheese until very soft. Add butter and beat until smooth and well blended. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 tsp. vanilla.
Flip cakes over and spread about 1 1/2 tbsp. frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting.
Note: Nutritional analysis is per cake.
The recipe easily adapts to make a small batch of cupcakes (about 7): Pour batter into lined, 1/2-cup muffin tins and bake at 350° for 18 minutes, or until a toothpick inserted in the center comes out clean. Cool in tins 5 minutes, then turn onto a rack. Frost the cupcakes once they're completely cooled.
These cookie/cakes were simple to make, delicious and very cute! I love that they are portable too.
I wanted to utilize my abundance of fresh CSA carrots and it was a perfect solution. I doubled the recipe and it came out fine. I am reviewing them on my blog with photos. Check it out at www.delish-dish.com!
My boyfriend and family loved these! They are the perfect amount of cake and a great way to change up the taditional carrot cake. They do spread so using a muffin top pan is the best way to bake them in my opinion. Will be making these over a over again!
These are incredible! Love them! I took somone else's idea and used muffin top tins. I double the recipe and added 1/2 cup of chopped walnuts and filled the batter to the top of each tin. Once they were cooled completely I cut them in half with a bread knife. It was easy spreading the cream cheese filling after that. They came out super moist. I baked it @ 350 for 12-14 minutes. doubling the recipe still only made 11 cakes because of the size of the tin. So good!
Made these to take camping and they didn't make it to the second day's lunch even though I tripled the recipe. I used unsweetened shredded coconut but chopped it more finely in the food processor. I was thrilled to find a recipe that didn't include nuts since my granddaughter is severely allergic to nuts but I like the "crunch" that nuts give.
So good, what's not to like? One small change, used flaked coconut instead of shredded as it incorporated better AND...I purchased muffin top pans 2 years ago, much easier than suggested method & use for many things. Found at Bed, Bath & Beyond & used their coupons. I have 2 pans & just spray with Pam for baking or other baking spray. Simple! Cuts baking time WAY down so watch carefully!