Carrot Cake Mini Stacks

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Sweets & Desserts

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Certified Organic®

Give you and your family an excuse to pick some apples this fall and try these healthy, delicious, whole grain apple oatmeal cookies.

Try something unique this morning—fire up the grill and make a batch of these maple-bacon breakfast burgers.

MIN

60

Serves

6

Ingredients

4	Phil’s Fresh Free Range Organic Large Eggs
2 cups	Sugar
8 oz	Strained carrots (baby food)
2 tsp	Cinnamon
Pinch	Nutmeg
Pinch	Cloves
2 tsp	Baking soda
2 tsp	Baking powder
3 cups	Flour
1/4 tsp	Salt
1 cup	Canola oil
2 tsp	Vanilla
4 oz	Unsalted butter, softened
4 oz	Cream cheese, softened
2 cups	Powdered sugar
1 tsp	Vanilla extract

Directions

Step-1

Preheat oven to 350F and spray a 13″ x 18″ sheet pan with rolled edges with cooking spray

Step-2

In a medium bowl, sift the dry ingredients together

Step-3

Cream sugar and eggs in a large bowl. Mix carrots until well blended. Alternately, add the flour mixture and the oil starting and ending with the flour mixture. Mix in vanilla

Step-4

Pour into sheet pan and bake for 20 minutes or until inserted toothpick comes out clean.

Step-5

Remove from oven and let cool. Cut out 18 round circles with a 3″ biscuit cutter. Assemble 3 cake circles at a time by frosting the top of one, then layering a second circle on top of the first and frosting the top of the second, repeat same steps for the third. Decorate tops of mini cakes as desired.

Step-6

Frosting: Beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Add vanilla and mix until blended.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.