Mini Stuffed Carrot Cakes

Mini Stuffed Carrot Cakeswith Cream Cheese Frosting

Bright orange and perfectly decadent, carrot cake is one of Chef Laura's absolute favorite desserts. But, knowing that making a multi-layer cake would be overkill for a weeknight treat, she created these adorable, moist cupcakes, which get a double dose of cream cheese frosting, both inside and on top. For even more ease and simplicity, the carrots come pre-shredded, so you can spend your evening curled up with a spoonful of frosting instead of grating away your time!

    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    By Chef Laura

    By Chef Laura

    Calories520
    Protein5g
    Total Carb61g
    Total Fat30g
    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • cream cheese
      cream cheese
    • shredded carrots
      shredded carrots
    • granulated sugar
      granulated sugar
    • flour
      flour
    • baking soda
      baking soda
    • cinnamon
      cinnamon
    • powdered sugar
      powdered sugar
    • aluminum tins
      aluminum tins

    What You'll Need

    • vegetable oil
    • eggs
    • kosher salt
    • baking sheet
    • large resealable plastic bag (optional)