Mini-Carrot Cakes!

INGREDIENTS

CARROT CAKES

- 1 3/4 cup all-purpose flourl

- 3/4 teaspoon baking powder

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground nutmeg

- 1/2 teaspoon each baking soda and salt

- 2 jar baby food carrots

- 1 cup grated fresh carrots

- 3/4 cup orange juice

- 1/2 cup sugar

- 1/4 cup canola oil

- 1 large egg

- 1 teaspoon vanilla extract

CREAM CHEESE FROSTING

- 1 brick cream cheese

- 1/2 stick unsalted butter

- 1 teaspoon vanilla extract

- 1 1/2 cup confectioners' sugar

- Orange and green gel food color

PROCES

1. Heat oven o 190ºC. Line 30 x 22 x 5 cm. baking pan with heavy-duty foil, extendin it over sides; coat with nonstick cooking spray

2. Whisk flour, baking powder, cinnamon, nutmeg, baking soda ans salt in a medium bowl to mix. 

3. In another medium bowl, whisk baby food, fresh carrots, orange juice, sugar, oil, egg and vanilla.

4. Stir wet ingredients into dry ingredients just until blended. Spread into prepared pan. Bake 20 minutes or until wooden pick inserted in center comes out clean.

5. Cool the pan on wire rack 10 minutes. Using foil, lift cake from pan and cool completely on wire rack.

6. Frosting: In a bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla until creamy. On low, beat in confectioners' sugar. Beat until fluffy. 

7. With sheet paper, lift the cake to the work surface. With a 5 cm round cookie cutter, cut into 12 slices of cake. Put 1/2 cup ice cream in a cup and orange. Put 1/4 cup of ice cream in another cup and you have a green yellow.

8. On half of the cake rounds, spread 1 tablespoon frosting each; top with remaining rounds. Frost each top with 1 1⁄2 Tbsp frosting. Place orange and green tinted frosting in separate quart-size ziptop bags. Snip off tip from each bag; pipe orange carrots and green tops on cakes.