Tiny Carrot Cakes

Hello all– In a bit my Monday night ladies are all coming to sit around the family room to share our stories, read a bit from our Bibles and pray.  There’s always a lot of laughter, a few concerns, sometimes even tears.  So I’m setting out these tiny carrot cakes and cups of coffee for them.  Monday nights–they’re the best.  I always look forward to time with these sustaining, lovable, old friends.

1 cup flour
1  cup sugar
1 tsp. baking powder
2 tsp. pumpkin pie spice*
1/2 cup canola oil
2 eggs
2 grated carrots
1/2 cup walnuts, chopped

Mix together the flour, sugar, baking powder and pumpkin pie spice.  Then stir in the oil and eggs.  The batter will be thick.  Then mix in the carrots and walnuts.  Use mini muffin papers or spray mini muffin tins wiht cooking spray.  Spoon in the batter (about 25 to 30 little cakes.  Bake them up at 350 degrees for 18 to 20 minutes until they are firm to the touch.

Cream Cheese Drizzle:
4 oz. cream cheese at room temperature
4 oz. butter at room temperature
1/2 tsp. vanilla
1 cup powdered sugar

Beat all the ingredients together with a fork until smooth.  If the mixture seems a bit thin, you can stir in more powdered sugar.  Drizzle it over the little cakes when they are cooled with a pastry bag– or just drizzle it off the tines of a fork.

* If you don’t have pumpkin pie spice, 1 1/2 tsp. cinnamon with 1/2 nutmeg will do just fine.

P.S.  I found the cutest little foil muffin holders super inexpensive at the Chinese Restaurant supply store, Kaimen, in San Francisco.  You just set them on a cookie sheet, no muffin tins required.  Cute for tarts and mini muffins.– Available if you live near SF (or a nice Chinese restaurant supply shop!).

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