The Cutest Carrot Cakes You've Ever Seen!

For some reason I decided that my first Friday treat of 2010 would be Mini Carrot Cakes. Why not right? And carrot cakes aren't complete without the cream cheese frosting but mine are INSIDE so they're easier to transport. SO cute and SO good!

Ingredients: (48 mini cakes)


Muffins:
1 c all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 c sugar
1 egg
1/3 c vegetable oil
1 c shredded carrots
1/4 c raisins
Filling:
4 oz softened cream cheese
1 egg yolk
1/2 c sugar
1/2 tsp vanilla


Prep:


1. Preheat oven to 350°F.


2. Sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and sugar.


3. In a separate bowl, beat eggs and vegetable oil. Stir in carrots, walnuts, and raisins.


4. Fold the dry ingredients into the egg/oil mixture. Stir until just combined. Fill mini-muffin cups about 1/2 full.


5. In another bowl, cream together all the filling ingredients. Plop a teaspoon of the filling on top of the batter in each muffin cup.


6. Bake about 20 min, or until a toothpick inserted into the cake part comes out clean.