Carrot Cake Dessert Cups
Layers of classic carrot cake with cream cheese frosting are topped off with the perfect finishing touches for your party.
Servings: 24
Equipment
- 24 Individual Dessert Cups with Spoons
- 1 9x13 Baking Dish
- piping bags
Ingredients
Carrot Cake
- 10 cups Carrot Cake
Cream Cheese Frosting
- 16 ounces Cream Cheese
- ½ cup Butter
- 3 cups Powdered Sugar
- 2 teaspoon Vanilla Extract
Instructions
- Bake your carrot cake. If you are using a boxed cake mix, follow the instructions on the package. After you bake the cake, transfer it to an airtight container and refrigerate it for at least 2 hours or overnight. Chilled cake holds its shape when we cut it which is important for these mini dessert cups.
- Make your frosting. In a large bowl or stand mixer, combine 2 - 8 ounce packages of cream cheese with one stick of butter and mix with the paddle attachment. Add the powdered sugar and vanilla. Continue to mix until you have a smooth frosting.
- Transfer the frosting to a large piping bag or keep refrigerated until you are ready to assemble your cake cups.
- When you are ready to assemble your dessert cups, create an assembly station. Cut your prepared carrot cake into cubes. Add a layer of carrot cake to the bottom of the dessert cups. Pipe a thick layer of cream cheese filling over the cake.
- Add a second layer of cake and add a second layer of frosting. I like to smooth out the top of the frosting so I have a clean top for decorating.
- Make orange frosting by combining ½ cup of cream cheese frosting with a few drops of orange food coloring. Make ¼ cup of green icing for the carrot tops.
- Finish the carrot cakes with more chopped pecans and pipe on a cream cheese frosting carrot.