Triple Layer Mini Carrot Cake
Just about every time we go to Trader Joe’s the kids will ask for me to buy one of the delicious looking mini cakes that they sell and I always tell them “Oh that looks good but you know what we can make that at home.” The problem is I leave with the inspiration to make one but so often completely forget to make it. So I finally did what I said I wanted to do.
The cake turned out absolutely delicious and very moist!
adapted from allrecipes
Note: I halved the recipe in order to make just enough for the 6 inch mini layer cake.
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1/2 cup light brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cup grated carrots
Cream Cheese Frosting
adapted from allrecipes
1 8 ounce package light cream cheese
1/4 cup butter softened
2 cups sifted confectioners’ sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour two 6-inch round cake pans ( or use baking spray). I did one extra step and cut parchment paper to place in the bottom of the pans.
In a large bowl beat together eggs, oil, applesauce, brown sugar, white sugar, and vanilla. In another bowl combine flour, baking soda, baking powder, salt, and cinnamon. Add flour mixture to wet ingredients and mix just until combined. Add carrots. Divide cake batter equally into prepared cake pans. I must admit that this was originally going to be a four layer mini cake but I didn’t divide my cake batter as equally as I thought so it became a triple layer ;-). Really you can decide how many layers. I just think it looks nice to have more than the standard 2 layers.
Bake for 25 minutes, checking them at 20 minutes and when toothpick inserted into the center comes out clean. Let cool in pan for about 10 minutes and then turn out onto a wire rack and cool completely before frosting.
To Make Frosting:
In medium bowl combine cream cheese, butter, and vanilla. Add confectioners’ sugar and beat until smooth and creamy. After cutting cake into layers spread frosting between each layer and then top cake with remaining frosting. Keep cake refrigerated.
The best gifts are homemade to me, and Jennifer handing me a piece of this cake to take home to try, made my day. I couldn’t wait to get it home. I wasn’t going to eat it all at one sitting, but it was so good…. I lost all track of time and space and all of the sudden it was gone. Every bite called for another, and I was out of control. How wonderful that was! So, if you want to revitalize your carrot cake receipe for something not so heavy, but light and ever so tasty, try this out, and make lots, as you will run out of it very fast. I am already asking her to make more, and I want two pieces this time!!! I can’t believe I am daydreaming of carrot cake now. Call me when it is ready, I can’t wait!!!
Thank you mom ;-)! I’ll be making one soon and I’ll save more than just a piece for you next time. Love ya!