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Shortcut Muffin Tin Carrot Cakes

Shortcut Muffin Tin Carrot Cakes
This image courtesy of amandaformaro.com

Fans of carrot cake will delight in this recipe that makes baking the tasty treats that much easier. These Shortcut Muffin Tin Carrot Cakes are made using a boxed cake mix, making them one of the easiest desserts you'll find. With that classic carrot cake flavor that's simply irresistible, plus the ease of baking that a cake mix provides, you can't go wrong with a simple dessert recipe like this one.

Notes


For more of Amanda's recipes, check out her Featured Foodie profile page.



 



 

Yields24

Ingredients

  • 1 box Spice flavored cake mix (plus ingredients listed on box)
  • 3/4 cup applesauce
  • 2 cups finely shredded carrot
  • 1/2 cup golden raisins
  • FOR THE FROSTING:
  • 1 (8-ounce) package cream cheese
  • 4 tablespoons unsalted butter
  • 1 1/2 cup powdered sugar
  • 1 tablespoon vanilla

Instructions

  1. Line 2 12-cup muffin tins with cupcake liners. Preheat oven to 350 F.

  2. Mix cake batter according to direction on the back of the box.

  3. To beaten cake batter, add the applesauce and beat a few seconds more until incorporated.

  4. Using a rubber spatula, stir carrots and raisins into the batter until well distributed.

  5. Spoon batter into prepared cupcake tins. Bake according to the time chart on the back of the box. Remove from oven and allow to cool completely on cooling racks before frosting.

  6. For the Frosting: Beat cream cheese and butter until creamy, add vanilla and beat until incorporated.

  7. Turn mixer down to low and gradually add powdered sugar. When no dry traces are left, turn mixer up to medium high and beat for a minute or two.

  8. Spear frosting on cupcake or pipe through a bag.

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What a great idea...I can't believe my knowing just how much I love carrot cake I haven't thought of this, I'm definitely trying this recipe soon! I always wondered, why the applesauce? Does it give it more flavor? Either way, I'm excited to make these yummy treats...but I think I'll leave the icing out and just give them a light sprinkle of powdered sugar instead.

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