Carrot Cake Mini Stacks with Cream Cheese Frosting
March 10, 2022
These sweet and savory Carrot Cake Mini Stacks with Cream Cheese Frosting were made to sit center stage at the Easter table!
- Prep: 40 mins
- Cook: 20 mins
- Yields: 6 Servings
REMOVE from oven and let COOL. CUT out 18 round circles with a 3” biscuit cutter. ASSEMBLE 3 cake circles at a time by FROSTING the top of one, then layering a second circle on top of the first and FROSTING the top of the second, repeat some steps for the third. DECORATE tops of mini cakes as desired.
• If you prefer the texture of shredded carrots, you can substitute 3 cups in place of the strained baby carrots.
• To save time, use pre-made sugar decorations found in the grocery baking section or craft store. Or use chopped pecans.
• Desserts with cream cheese frosting should always be refrigerated.