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Prep Time: 50 Minutes Cook Time: 25 Minutes |
Ready In: 75 Minutes Servings: 15 |
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How cute! is what you'll hear from guests when they spy these individual tortes. A rich cream cheese frosting is sandwiched between layers of moist cake. Ingredients:
2 english breakfast or other black tea bags |
1 cup boiling water |
1-1/2 cups sugar |
1 cup canola oil |
4 eggs |
1/2 cup honey |
1 tablespoon maple syrup |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon ground cloves |
2 cups shredded carrots |
1 cup chopped walnuts |
1 cup raisins |
frosting: |
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
1 teaspoon vanilla extract |
3-3/4 cups confectioners' sugar |
toasted chopped walnuts, optional |
Directions:
1. Place tea bags in a small bowl; add boiling water. Cover and steep for 3-5 minutes. Discard tea bags; set tea aside. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper and coat the paper with cooking spray; set aside.
2. In a large bowl, beat the sugar, oil, eggs, tea, honey, syrup and vanilla until well blended. Combine the flour, cinnamon, baking powder, baking soda and cloves; gradually beat into sugar mixture until blended. Stir in the carrots, walnuts and raisins. Transfer to prepared pan (pan will be full).
3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack; remove from pan and discard paper.
4. For frosting, in a large bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar until smooth.
5. Using a metal 3-in. round cutter, cut 15 circles from cake. Cut each circle in half horizontally; place cake bottoms on a parchment paper-lined baking sheet. Pipe frosting over each. Top with remaining cake layers and frosting; sprinkle with walnuts if desired. Store in the refrigerator. Yield: 15 mini tortes.
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