Two Bite Carrot Cakes with Cream Cheese Frosting

I was really in the mood for carrot cake, but I am trying to stick with my diet.  With all the seasonal parties, open houses and work related dinners it is just too easy to gain weight during the holidays.  My solution, to being able to indulge in having the cake I crave yet keep the portion sizes small, is to bake the carrot cake in a mini-muffin pan.  This way I can have the cake that I want but I don’t eat a huge slice.

I pulled my copy of Joy of Cooking and adapted their (yes the cover may list the Rombauer family as the authors but we all know that the latest edition was put together by a huge team of accomplished cook book authors, just read the introduction for a complete list of names) recipe.

Printable recipe

Two Bite Carrot Cakes with Cream Cheese Icing

 Ingredients

 Cake

1 ½ cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon grated nutmeg

½ teaspoon ground cloves

½ teaspoon ground allspice

2 large eggs

¾ cup sugar

1 ½ cups finely shredded carrots

¼ cup orange juice

5 tablespoons vegetable oil

½ cup chopped pecans

½ cups golden raisins

 Frosting

8 ounces room temperature cream cheese

5 tablespoons unsalted butter, at room temperature

3 teaspoons vanilla

2 ½ cups sifted powdered sugar

 Method

 Cake

1        Whisk together flour, baking powder, baking soda, salt and all spices.  Set aside.

2        In mixer, on medium, combine eggs and sugar till smooth, about 2 minutes.

3        Stir in carrots

4        Mix in, till combined, orange juice and vegetable oil.

5        Fold in pecans and raisins.

6        On low, slowly add the flour mixture until just combined.  Do not overmix!

7        Using an ice cream scoop drop batter into spray coated mini-muffin pan.

8        Bake at 400 degrees about 15 to 18 minutes, until the muffins pass the toothpick test.

9        Remove to rack and let cool completely.

10    When fully cooled top with frosting.

 Frosting

In the bowl of a food processor combine, by using a few short pulses, the cream cheese, butter, vanilla and powdered sugar, till smooth.

Mini Banana Chocolate Chip Muffins

Mini Banana Chocolate Chip Muffins

Today will be a brief posting day.  The kids are off from school today (Veteran’s Day),  my wife is in New York for business and I have my regular work that needs to be done.  I just wanted to continue posting some of the deserts that went over so well at my Sunday night poker game.

The Mini Banana Chocolate Chip Muffins take about 10 minutes to assemble and fit in one pan for a quick 15 minutes in the oven.

Printable recipe

Mini Banana Chocolate Chip Muffins

 

Yield 24 mini muffins

 

Ingredients

½ cup butter at room temperature

1 cup brown sugar

2 large eggs

2 teaspoons vanilla

1 ½ cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ground allspice

½ teaspoon ground nutmeg

½ teaspoon ground cloves

2 medium bananas, mashed.  About 1 ¼ cups

1 cup chocolate chips plus reserve extra chips to top the muffins with

 

Method

  1. Spray the cups of a 24 count mini muffin pan.
  2. Preheat oven to 350 degrees.
  3. In a bowl sift together flour, baking soda, cinnamon, allspice, nutmeg and cloves.  Set aside.
  4. In a mixer, on medium speed, cream the butter and sugar until smooth. About 3-5 minutes.
  5. Beat in eggs one at a time, until well incorporated.
  6. Stir in vanilla.
  7. On low, slowly mix the dry ingredients into the wet until just combined.
  8. Stir in the mashed banana.
  9. Fold in the chocolate chips.
  10.  Spoon the batter into the muffin cups till about ¾ full.  If you over-fill the cups the muffins will overflow onto the top of the muffin tin, take longer to bake and be difficult to remove from the pan.  Sprinkle 3 or 4 of the reserved chocolate chips on the top of each batter filled cup.
  11.  Bake for 15 to 18 minutes or until the tops are light brown and a toothpick inserted into a muffin comes out clean.
  12.   Let cool in the pan for about 10 minutes before removing the muffins to a cooling rack.