Baby Carrot Cakes with Yogurt Ginger Cream

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Baby Carrot Cakes with Yogurt Ginger Cream


  1. Preheat oven to 350°F. Grease and flour mini muffin pan(s) or line with paper liners.
  2. Empty carrot and raisin pouch into small bowl and add hot water; let stand 5 minutes.
  3. Combine cake mix, carrot and raisin mixture (including any unabsorbed water) butter, eggs and nuts in a large bowl with a wooden spoon until blended. Evenly fill prepared pans.
  4. Bake 20 to 22 minutes or until toothpick inserted in centre comes out clean of crumbs.
  5. Cool on wire rack 15 minutes. Remove cupcakes from pan and cool completely.
  6. Blend frosting with yogurt and ginger. Tint to desired shade with food colour.
  7. Serve baby cakes upside down (remove papers if used to line pan). Drizzle with frosting mixture. Garnish with crystallized ginger and mint leaves.


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