Dessert

Mini Carrot Cakes with Yogurt Cheese Frosting is for Dessert.

Mini Carrot Cakes with Yogurt Cheese Frosting takes 20 minutes to prepare.

Mini Carrot Cakes with Yogurt Cheese Frosting takes 25 minutes to cook.

Mini Carrot Cakes with Yogurt Cheese Frosting makes 4 servings.

The ingredients for Mini Carrot Cakes with Yogurt Cheese Frosting are:

Cake:
1/2 cup spelt flour (or wheat; sprouted is even better)
2 Tbsp oat flour (or additional wheat)
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tsp pumpkin pie spice (or 1/2 tsp cinnamon + 1/4 tsp powdered ginger + 1/8 tsp nutmeg + 1/8 tsp cloves)
1 1/2 Tbsp REAL(!!) maple syrup, Grade B or Grade A DARK
1 Tbsp melted butter or coconut oil
1 tsp vanilla
1/2 cup (2 4-oz. containers) baby food carrots

Frosting:
1/2 C nonfat yogurt cheese, room temperature
1/8 tsp lemon juice
1/8 tsp vanilla extract
pinch salt
1 1/2 cups confectioner's sugar

OPTIONAL for non-broken tummies (not included in nutrition info): 2 Tbsp finely chopped walnuts or pecans

Here is how you make Mini Carrot Cakes with Yogurt Cheese Frosting:

Grease and flour two 4" mini springform pans, and preheat oven to 350F.Combine dry ingredients and set aside.Combine wet ingredients. Using a rubber spatula, blend dry ingredients into wet. Divide batter between the two pans. Bake at 350F for 20-25 minutes, or until a toothpick inserted in center of cake comes out clean or with a few moist crumbs clinging to it.Allow cake to "set up" in pan for 5 minutes, then remove rings, flip upside down and lift off base (if you did not grease it well enough, you may need to slip a knife between base and cake), then cool completely on a rack. Make frosting when you put the cake in the oven: Beat together cheese, vanilla, lemon juice and salt, then gradually beat in confectioner's sugar. Frosting will be loose. Cover and refrigerate until cake is _completely_ cold. Split each cake in half horizontally to make two layers, and place each bottom layer on a small plate. Spread 1/4 of the frosting onto each bottom layer. Set top layer on and spread 1/4 of the frosting onto top layers. I like the "casual" look of the exposed cake sides, although there is enough frosting to spread it out onto the sides if you want a more traditional appearance. If you use the nuts, sprinkle them on top of the frosting. Chill cake at least 1 hour to allow frosting to firm up. Cover if cake will not be eaten that day.Serving Size:?two 4" cakes with frosting, each serves 2-3

The nutritional information for Mini Carrot Cakes with Yogurt Cheese Frosting is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 361.6

• Total Fat: 3.5 g
• Cholesterol: 7.8 mg
• Sodium: 416.1 mg
• Total Carbs: 70.3 g
• Dietary Fiber: 1.5 g
• Protein: 5.2 g

The dietary needs meet for Mini Carrot Cakes with Yogurt Cheese Frosting is Vegetarian