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Baby Carrot Cakes with Yogurt Ginger Cream

Baby Carrot Cakes with Yogurt Ginger Cream

Recipe shared by:Duncan Hines

These sweet treats are sure to be a crowd pleaser during your springtime event!

  • Hands-on Time: 15 Minutes
  • Total Time: 60 Minutes
  • Servings: 24 Baby Cupcakes
  • Difficulty: INTERMEDIATE

Ingredients

Baking Instructions

  • Preheat oven to 350°F. Grease and flour mini muffin pan(s) or line with paper liners.
  • Empty carrot and raisin pouch into small bowl and add hot water; let stand 5 minutes.
  • Combine cake mix, carrot and raisin mixture (including any unabsorbed water) butter, eggs and nuts in a large bowl with a wooden spoon until blended. Evenly fill prepared pans.
  • Bake 20 to 22 minutes or until toothpick inserted in center comes out clean of crumbs.
  • Cool on wire rack 15 minutes. Remove cupcakes from pan and cool completely.
  • Blend frosting with yogurt and ginger. Tint to desired shade with food color.
  • Serve baby cakes upside down (remove papers if used to line pan). Drizzle with frosting mixture.Garnish with crystallized ginger and mint leaves.

Tips & Inspirations

For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

To make the shape of bunny ears, press a glass into the rolled out cookie dough and make intersecting circles.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Use an egg slicer to quickly slice strawberries. Freshly sliced strawberries are the perfect topping to Angel Food cake!

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Variety is the spice of life, so try different toppings on your cakes. We used spice cake with dulce de leche, fig preserves, powdered sugar, marmalade and ginger preserve, apricot jelly and honey.

Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

By cooking in sheets the layers you can create simple and professional result. Eating a cake prepared in this way provides a moist multi layered experience allowing for many opportunities for creative flavor changes.
Try making a cake with two or three compatible layers for greater variety.

For additional texture, fold in 1/2 cup chopped walnuts to prepared cake batter before pouring into pan.

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