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Frosted Ginger-Chutney Mini-Carrot Cakes
2 cups all-purpose flour 1 cup granulated sugar 1 cup Light Brown Sugar -- Packed 2 teaspoons Baking Soda 1 teaspoon Ground Cinnamon 1/2 teaspoon Ground Ginger And Ground Allspice 1 cup Vegetable Oil 3 Egg 1 cup Carrots -- Shredded 1 cup Coconut -- Shredded 1 cup Walnus -- Chopped 1/2 cup Chutney -- Chopped ***CREAM CHEESE FROSTING*** 1 package Cream Cheese -- (8 Ounces), Softened 4 cups powdered sugar 1 1/2 tablespoons Milk 1. In large bowl, combine dry ingredients; mix in oil, egg and remaining ingre dients, except frosting. 2. Spoon batter into cups of 2 mini-muffin tins, filling cups 1/2 full. 3. Bake in preheated 350-degree oven until toothpick inserted in cakes comes o ut clean, 15 minutes. Remove cakes from pans and cool on wire racks. 4. Frost with Cream Cheese Frosting. Cream Cheese Frosting: 1. Beat cream cheese ina medium bowl until fluffy. 2. Beat in sugar and enough milk to make frosting a spreadable consistency. from the Frozen Assets List |
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