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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fun and portable, this easy dessert stuffs sweet cream cheese icing between two flat cylinders of spiced carrot cake. They're perfect for lunch boxes, picnics, or church bake sales. Ingredients:
3 tablespoons unsalted butter, softened, plus more for cookie sheets |
3/4 cup all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon kosher salt |
1/2 teaspoon cinnamon |
1 teaspoon ground ginger |
pinch ground cloves |
1/8 teaspoon freshly, finely grated nutmeg |
1/8 teaspoon freshly, finely ground black pepper |
6 tablespoons vegetable oil |
1/2 cup firmly packed light brown sugar |
1 large egg |
1/4 cup sour cream |
3/4 teaspoon vanilla, divided |
1 1/2 medium carrots, peeled and shredded on the fine side of a box grater (to yield 1 cup) |
1/4 cup unsweetened shredded dried coconut |
5 ounces cream cheese, softened |
2/3 cup powdered sugar |
1 teaspoon heavy cream or milk |
Directions:
1. Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.
2. In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined.
3. Drop 1-tbsp. circles of batter onto baking sheets about 1 in. apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.
4. Using a stand mixer or hand mixer, beat cream cheese until very soft. Add butter and beat until smooth and well blended. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 tsp. vanilla.
5. Flip cakes over and spread about 1 1/2 tbsp. frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting.
6. Note: Nutritional analysis is per cake.
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