A lot of my backgrounds of these pictures, it’s a tablecloth that my mom has had for years and I’m growing fond of them! I think I might make the background on the coming pictures and make it a “thing.”
With this recipe, I had a lot of trials and tribulations! I learned that you CAN NOT make this recipe in a silicone mini muffin pan!!!! However, I repurposed those that didn’t turn out and did not waste much!!! This recipe was for 24 mini muffins, so I double the recipe, but if you are not into feeding a crowd, half this recipe and you will be fine!
The result of a silicone mini muffin pan and this recipe. This is the not so pretty side of a baking fail!!!
Ingredients
Mini cakes
1 package of yellow cake mix (I used butter golden, its what I had in the pantry)
3 tsp allspice
2 eggs
4 Tbs vegetable oil (I used coconut oil) just a personal preference, less processed
4 medium carrots, peeled, grated and divided
Filling and garnish:
12oz of cream cheese, softened
1 1/2 cups of powdered sugar
1 cup thawed cool whip
chopped nuts (optional)
Directions
Preheat your oven to 350*. Spray a NON STICK MNI MUFFIN TIN with bakers joy.
Combine cake mix, allspice, eggs and oil in a mixing bowl and mix until ingredients are moistened. Stir in 1 1/2 cup of grated carrots and set aside the rest for garnish.
Divide batter evenly into muffin pan, I would say 1/2 full, not 3/4 full.
Bake for 11-13 min (with my oven I baked 12 min.).
Whisk together your cream cheese and powdered sugar until smooth; fold in whip cream. Spoon into piping bag and set aside.
Cool mini muffins in pan for 5 min. Pipe your mixture on top and garnish with extra carrots.
Repurposed mini muffins, I crumbled them up and made them into carrot cake cups!!!
Cookies, Coffee and Chaos 
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