Inside-out Carrot Cakes

Name: Inside-out Carrot Cakes
Total time: 1 h
Yield: Makes 10 to 12 cakes
Ingredients: 3 tablespoons unsalted butter, softened, plus more for cookie sheets; ¾ cup all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon kosher salt; ½ teaspoon cinnamon; 1 teaspoon ground ginger; Pinch ground cloves; ⅛ teaspoon freshly, finely grated nutmeg; ⅛ teaspoon freshly, finely ground black pepper; 6 tablespoons vegetable oil; ½ cup firmly packed light brown sugar; 1 large egg; ¼ cup sour cream; ¾ teaspoon vanilla, divided; 1 ½ medium carrots, peeled and shredded on the fine side of a box grater (to yield 1 cup); ¼ cup unsweetened shredded dried coconut; 5 ounces cream cheese, softened; ⅔ cup powdered sugar; 1 teaspoon heavy cream or milk

11 Ratings
7 Reviews

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.

This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Dan Becker

Recipe Summary

total:

1 hr

Yield:

Makes 10 to 12 cakes

Nutrition Info

Directions

Step 1
Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.

Advertisement
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Note: Nutritional analysis is per cake.

Chef's Notes

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.

Nutrition Facts

Per Serving:

248 calories; calories from fat 58%; protein 2.6g; fat 16g; saturated fat 6.9g; carbohydrates 24g; fiber 0.6g; sodium 134mg; cholesterol 41mg.

Sort by: Newest

Newest Oldest

cacola63

11/04/2011

I would love to try making these, but what can I substitute the cream cheese with? I can't tolerate dairy...any suggestions?

COkate

01/19/2011

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!

booclarendon

10/01/2010

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!

BeckyUtt

06/10/2010

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.

momshome

10/30/2009

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!

native210

10/29/2009

These are called Whoopie Pies everywhere else, and they are delicious!

nwalker

06/17/2009

I have made these cookies numerous times, they are FABULOUS!! I have changed the recipe a little towards my liking...more cinnamon, orange zest, orange juice, more coconut, walnuts, a little extra vanilla...they are easy and definitely a crowd pleaser!!!

Back to Inside-out Carrot Cakes

All Reviews for Inside-out Carrot Cakes

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Inside-out Carrot Cakes

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (7)

All Reviews for Inside-out Carrot Cakes

Account

Inside-out Carrot Cakes

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (7)

All Reviews for Inside-out Carrot Cakes