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Frosted Carrot Mini-Cakes & Apple Raisin Nut Filling

Brenda Watts Recipe shared by:
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These moist melt in your mouth carrot mini-cakes were inspired from my families love of carrot cake. The creamy blended cinnamon roll frosting and delicious blended apple raisin nut filling gives these cakes an added delectable satisfying flavorful taste in every bite.

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  • Servings: 12 individual mini-cake servings
  • Rating:

Ingredients

  • 1 box (18.25-oz.) Duncan Hines Moist Deluxe Spice Cake Mix
  • 1 jar (4-oz.) Strained Carrot Baby Food
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 1/3 cup water
  • 1 container (16-oz.) Duncan Hines Frosting Creations Frosting Starter
  • 1 packet (0.10-oz.) Duncan Hines Frosting Creations Cinnamon Roll Flavor Mix
  • 1 can (21-oz.) apple pie filling, chopped apple slices
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup golden raisins
  • 2/3 cup walnuts or pecans, finely chopped, divided

Baking Instructions

  1. Heat oven 350 degrees F. Grease, two- 6 cup Giant Muffin Pans. Beat first five ingredients together until smooth. Pour batter evenly into each greased cup. Bake 20 to 25 minutes. Cool in pan for 15 minutes. Remove cakes,cool completely.
  2. Prepare frosting & cinnamon roll packet according to instructions on back of container.
  3. For filling, stir In a medium bowl, apple filling, cinnamon, golden raisins, 1/3 cup nuts and 1/4 cup frosting until blended.
  4. Cut each cake vertically in halves. Spoon filling onto bottom half and cover with remaining half. Evenly frost tops, with the remaining frosting. Sprinkle over top of each with remaining 1/3 cup nuts. Serves 12.

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Tips

How to Smooth Cake Sides | Duncan Hines®

How to Smooth Cake Sides | Duncan Hines®


pie crusts

pie crusts

I love to use a pie crust as a base and fill it with cookie mix. It is soooo yummy when it's done! It makes something ordinary a little more fun! :)





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