Mini Carrot Cake with Maple-Cream Cheese Frosting

Use your panini-maker to create individual-sized, sweet-tooth-satisfying mini carrot cakes with maple-cream cheese frosting. MORE+ LESS-

By Betty Crocker Kitchens

March 26, 2012

Carrot Cake

1/4

cup Gold Medal™ all-purpose flour

Generous 1/4 teaspoon baking powder

Pinch salt

Pinch ground ginger

Pinch ground cinnamon

Pinch ground nutmeg

egg white

tablespoons packed light brown sugar

tablespoons canola oil

1 1/2

teaspoons milk

1/4

teaspoon vanilla

1/3

cup packed shredded carrot (about 1 carrot)

tablespoon raisins

tablespoon chopped walnuts

oz cream cheese, softened

tablespoon unsalted butter, softened

1/3

cup powdered sugar, sifted

teaspoons real maple syrup

tablespoon chopped walnuts, toasted, finely chopped (for garnish)

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1

Heat panini maker to 350°F (make sure panini maker sits flat on your work surface). Spray 2 (6-oz) individual baking dishes (ramekins) with cooking spray.
2

In small bowl, stir together flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside. In medium bowl, beat egg white, brown sugar, oil, milk and vanilla with wire whisk until blended. Stir in flour mixture until combined; stir in carrots, raisins and walnuts.
3

Divide batter evenly between ramekins. Set ramekins on lower grill of panini maker; close lid until upper grill makes contact with tops of ramekins. Bake 17 to 19 minutes or until cakes are set and spring back when touched lightly in center. Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely. If necessary, level cake layers with a serrated knife.
4

Meanwhile, make maple-cream cheese frosting. In small bowl, beat together cream cheese and butter with electric mixer on low speed until blended. Beat in powdered sugar and maple syrup until smooth.
5

Fill and frost layers with maple-cream cheese frosting; sprinkle with toasted walnuts.

Since this recipe involves baking, it’s best to use a panini maker that allows you to set a specific temperature rather than just Low, Medium or High.
For a smoother cake texture, shred the carrot yourself rather than purchasing shredded carrots.
To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are fragrant and light brown.