mini carrot cakes with toasted coconut cream cheese frosting

True to my word I baked mini carrot cakes using ramekins for my husband’s birthday yesterday.  He loves carrot cake therefore it is routinely his birthday request yet I fear falling into a rut of baking the exact same carrot cake each year and, with just the two us, having an entire cake around is waistline suicide.  So, ramekins (because the word is fun to say and they are adorable) were used to bake mini carrot cakes.  I cut this recipe in half and also added chopped pecans to the batter.  The results were quite delicious, especially topped with vanilla bean ice cream.

{Freshly shredded carrots are essential even if you’re using a boxed cake mix (gasp!).}

{To prevent a giant mess use small cups to pour batter into the (generously) pre-buttered ramekins.}

{Half of the recipe was the perfect amount for four ramekins.  Bake at 350° (as instructed in the recipe) with the ramekins on a cookie sheet for 30-35 minutes.}

{The toasted coconut mixed in the frosting and on top makes it extra delicious.  To toast coconut heat the oven to 350°, spread coconut on a baking sheet, and bake for 10 minutes tossing every few minutes to prevent uneven browning.}

{Time to sing!  You should be grateful you weren’t there to hear me.  Bad.  Very bad.  Charlie may have started howling.}

Comments

  1. looks great! happy birthday to your hubby! i made mine carrot cake for valentine’s day because it’s one of his favourites. for his bday (tomorrow), i’m going to make black forest cupcakes instead of a cake for the same reason you made mini carrot cakes.

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