CARROT CAKE MINIS

Carrot Cake Minis image

Make perfectly portioned desserts when you bake a batch of Carrot Cake Minis. Carrot Cake Minis are great for gatherings or as an on-the-go treat whenever and wherever you'd like something sweet!

Provided by My Food and Family

Categories Recipes

Time 1h30m

Yield 48 servings

Number Of Ingredients 6

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Ingredients

1 pkg. (2-layer size) carrot cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3 containers (16 oz. each) ready-to-spread cream cheese frosting
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups chopped walnuts
48 orange sour fruit-flavored chewy candy squares

Steps:

Heat oven to 350°F.
Prepare cake batter as directed on package. Blend in dry pudding mix. Spoon into 48 paper-lined mini muffin cups.
Bake 12 to 15 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely. Meanwhile, press candies until softened; roll up each to resemble carrot.
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Remove cupcakes from liners; cut horizontally in half. Fill each with about 1 Tbsp. COOL WHIP mixture. Top with remaining COOL WHIP mixture, nuts and carrot candies.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g