One of my husband's favorite cakes is carrot cake. So when I bake him any type of sweet, I tend to find myself going to a carrot cake or his second favorite, apple cake. He would much rather have a piece of cake over something as sweet as a brownie or ice cream.
Seeing as my husband was on call this during Chinese New Years my in-laws came up and did all the cooking. Since wanted to do all the cooking I decided that I would bake something for dessert. The down side was because they were doing all the cooking, I was in a time crunch and couldn't spend an hour to baking the cake so I decided that I would use this recipe and just bake mini cakes. I have to say that the mini carrot cakes were a huge hit. Not only were the cute, but they also were the perfect size.
WHAT YOU'LL NEED:
6oz Unsalted butter
1 egg at room temperature
1 Tablespoon of water
2 Cups of grated carrots http://tipnut.com/recipes-canning/
1/2 Cup of flour
1 Teaspoon of baking soda
1 Teaspoon of Baking powder
2 Tablespoon of cinnamon
1 Teaspoon of pumpkin spice
1/2 Teaspoon of salt
1 Teaspoon of Vanilla
WHAT YOU'LL NEED TO DO:
Preheat oven to 350 degrees
Grease muffin tin and set aside
In stand mixed, cream the butter, vanilla, and sugar until light and fluffy.
Beat in the egg and water.
Add in carrots, once combined, add in flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt.
Once combined, spoon in the mixture to prepared muffin tin.
Fill to top....as the carrot cakes do not lift a lot.
Bake until the tops spring back when touched lightly for about 35 minutes.
Let stand for 10 minutes before transferring to cooling rack.
Once cool frost with your favorite cream cheese frosting.
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