Mini Carrot Cake with Lemon Cream Cheese Icing
Olive oil is the surprise ingredient in this recipe. The result is a rich cake that doesn’t have even a hint of olive oil taste.
1 1/4 cups all purpose flour
4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 tsp cloves
1 1/4 cups sugar
3/4 cup olive oil
3 large eggs
1 1/2 cups grated carrots (about 3 large)
3/4 cup chopped toasted walnuts
Lemon Cream Cheese Icing
1/4 cup powdered sugar
1/4 package cream cheese
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
1 teaspoon vanilla extract
2 tbsp (or more) whipping cream
Blend sugar, cream cheese, lemon juice, lemon peel and vanilla in processor, using on/off turns. Blend in enough cream to form thick but pourable icing.
Carrot Cake Preparation:
Place rack in center of oven and preheat to 350°F. Butter 6 nonstick mini Bundt pans. Whisk flour, cinnamon, baking soda ,cloves and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts.
Pour batter into prepared pans. Bake cake until toothpick inserted near center comes out clean, about 30 minutes. Cool cake in pans on rack .
Invert cake onto plate. Cool completely. Drizzle icing over top of cake.