Carrot Cake Mini Stacks with Cream Cheese Frosting

Ingredients

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3 cups flour

2 tsp. EACH baking powder and baking soda

2 tsp. cinnamon

Pinch EACH cloves and nutmeg

1/4 tsp. salt

4 EGGS

2 cups sugar

8 oz. strained carrots (baby food)

1 cup canola oil

2 tsp vanilla

1 8 oz. can crushed pineapple, drained

2 cups shredded coconut

½ cup chopped nuts (opt.)

DIRECTIONS

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1. Preheat oven to 350° and spray a 13" x18" sheet pan with rolled edge with cooking spray or two 9x13" pans. Alternately, use parchment and spray.
2. In a medium bowl, sift the dry ingredients together (flour thru salt).
3. Cream sugar and eggs in a large bowl. Mix in carrots until well mixed. Alternately add the flour mixture and the oil, starting and ending with the flour mixture. Mix in vanilla, pineapple and coconut (nuts opt.).
4. Pour in cookie sheet(s) and bake for 12 - 20 minutes or until inserted toothpick comes out clean.
5. When cool, cut out round circles with a 3” biscuit cutter and frost.

Frosting

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4 oz. EACH unsalted butter and cream cheese, both softened

2 cups powdered sugar

1 tsp. vanilla extract

Beat together butter and cream cheese with electric mixer. Add powdered sugar, a cup at a time on low speed and beat until smooth and creamy. Blend in vanilla.

Inside Tips:

• Substitute 3 cups shredded carrots for the baby food carrots for a less smooth texture.
• Use premade decorations found at the craft store.
• Use high quality canned cream cheese frosting.
• Always refrigerated desserts with cream cheese frosting.