Frosted Ginger-Chutney Mini-Carrot Cakes

* Exported from MasterCook *

Frosted Ginger-Chutney Mini-Carrot Cakes

Recipe By : Ziploc Fingerman's Fingerfood Favories
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Freezer Meals

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 cup granulated sugar
1 cup Light Brown Sugar -- Packed
2 teaspoons Baking Soda
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger And Ground Allspice
1 cup Vegetable Oil
3 Egg
1 cup Carrots -- Shredded
1 cup Coconut -- Shredded
1 cup Walnus -- Chopped
1/2 cup Chutney -- Chopped


***CREAM CHEESE FROSTING***


1 package Cream Cheese -- (8 Ounces), Softened
4 cups powdered sugar
1 1/2 tablespoons Milk

1. In large bowl, combine dry ingredients; mix in oil, egg and remaining ingre
dients, except frosting.

2. Spoon batter into cups of 2 mini-muffin tins, filling cups 1/2 full.

3. Bake in preheated 350-degree oven until toothpick inserted in cakes comes o
ut clean, 15 minutes. Remove cakes from pans and cool on wire racks.

4. Frost with Cream Cheese Frosting.

Cream Cheese Frosting:

1. Beat cream cheese ina medium bowl until fluffy.

2. Beat in sugar and enough milk to make frosting a spreadable consistency.

from the Frozen Assets List


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NOTES : Makes 6 dozen mini-cakes.