🫙 From the Spice Rack
Frosted Ginger-Chutney Mini-Carrot Cakes
2 cups all-purpose flour 1 cup granulated sugar 1 cup Light Brown Sugar -- Packed 2 teaspoons Baking Soda 1 teaspoon Ground Cinnamon 1/2 teaspoon Ground Ginger And Ground Allspice
maineasy
Ingredients8 items
Ingredients
- 2cups all-purpose flour
- 1cupgranulated sugar
- 1cuplight brown sugar -- packed
- 2teaspoons baking soda
- 1teaspoonground cinnamon
- 1/2teaspoonground ginger and ground allspice
- 1cupvegetable oil
- 3egg
Directions
- 1
2 cups all-purpose flour 1 cup granulated sugar 1 cup Light Brown Sugar -- Packed 2 teaspoons Baking Soda 1 teaspoon Ground Cinnamon 1/2 tea
- 2
In large bowl, combine dry ingredients
- 3
mix in oil, egg and remaining ingre dients, except frosting
- 4
Spoon batter into cups of 2 mini-muffin tins, filling cups 1/2 full
- 5
Bake in preheated 350-degree oven until toothpick inserted in cakes comes o ut clean, 15 minutes
- 6
Remove cakes from pans and cool on wire racks
- 7
Frost with Cream Cheese Frosting
- 8
Cream Cheese Frosting: 1