Our mini carrot cake recipe is topped with a sweet orange glaze.
Carson Downing
Carrots might be a go-to forEaster cakes, but dont overlook their cream-hue cousin parsnips.
This twist on aclassic carrot cake recipeis spiced with cinnamon, ginger, orange zest, and vanilla.
Credit:Carson Downing
These spices help highlight the sweet flavors of the root vegetables.
This carrot cake recipe can be made into six mini cakes or one large loaf.
In a medium bowl beat eggs with a mixer on high until thick, 4 minutes.
Gradually add sugar, beating on medium until light and fluffy, 4 to 5 minutes.
Add the flour mixture; beat on low to medium just until combined.
Fold in carrot and parsnip.
Divide batter among prepared pans.
Cool in pans on a rack at least 1 hour.
Loosen sides; remove from pans.
In a small bowl stir together 1 cup powdered sugar, 1 tsp.
orange zest, and enough orange juice to make drizzling consistency (1 to 2 Tbsp.).
Spoon Orange Icing over top of mini loaves.
In a medium bowl combine 1/2 of an 8-oz.
cream cheese, softened; 2 Tbsp.
softened butter; 3 1/4 cups powdered sugar; 2 tsp.
orange zest; 2 Tbsp.
Beat with a mixer until smooth.
Spread it over the cooled cakes.
To Store:Do not ice the cakes.
Cover and store up to 5 days in refrigerator.
Add a drizzle of the glaze or cream cheese frosting just before serving.
2,000 calories a day is used for general nutrition advice.
