MINI CARROT CAKES WITH CRANBERRY CARAMEL SAUCE

Mini Carrot Cakes with Cranberry Caramel Sauce image

This recipe was inspired by two classic favorites, carrot cake and pineapple upside-down cake. Of course, gorgeous and delicious cranberries replace the pineapple in this version, and the mini cakes are so cute and fun! -Priscilla Yee, Concord, California

Provided by Taste of Home

Time 50m

Yield 10 servings

Number Of Ingredients 19

Ingredients

3/4 cup dried cranberries
1/3 cup packed brown sugar
1/4 cup water
2 tablespoons butter
2 tablespoons honey
1/4 teaspoon vanilla extract
CAKES:
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1 cup shredded carrots
Whipped cream or vanilla ice cream, optional

Steps:

Preheat oven to 350°. In a small saucepan, bring the first five ingredients to a boil over medium-low heat. Simmer until slightly thickened, about 2 minutes. Remove from heat; stir in vanilla extract. Keep warm., Whisk flour, pie spice, baking powder, baking soda and salt. In another bowl, mix egg, sugar, oil, vanilla and orange zest until blended; add carrots. Stir flour mixture in to carrot mixture just until moistened. Fill ten greased muffin cups about half full. Bake until edges are golden brown and a toothpick inserted in center of cakes comes out clean, about 12 minutes. Run a small knife around sides; cool on wire rack 5 minutes before removing., Serve warm with cranberry caramel sauce. If desired, serve with whipped cream or ice cream.

Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 151mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.