Mini Carrot Cakes

My neighbor Tonya is a pampered chef consultant.
It's where I get all my tools and gadgets that I love!
We also work together!
She gave me this recipe along with a sample, and I thought
I have got to post this!
My mom makes the best carrot cake,
and this was right up there with the taste.
But the difficulty level...so easy!
And you should know by now, if it's something mini...i'm there!

Mini Carrot Cake Cups

1 pkg yellow cake mix
3 tsp. allspice
2 eggs
4 tbsp vegetable oil
4 medium carrots, peeled and grated

Preheat oven to 350*

In a large bowl, combine the cake mix, allspice, egg and oil.
Combine until all the ingredients are wet.
Stir in grated carrots.

Using your mini scoop, place batter into a greased mini-muffin pan.
Bake for 11-13 minutes.

Once they are cooked, press in tops.

I used the end of a wooden spoon, because I did not have my mini-tart shaper

(from pampered chef...it was on order.)

You are doing this to make space for the cream cheese filling,

so go ahead and make the holes as BIG as you want!

Make these holes while still in the pan.

Cool for 5 minutes, then remove to cooling rack.

Now for the FILLING!

6 oz cream cheese, softened

3/4 cup powdered sugar

1 cup thawed cool whip

In a small bowl, combine ingredients with a hand mixer and mix until smooth.

Pour into a plastic bag, or using a cake decorator, pipe filling into cups.

I had my brother test these, and he said...

"Good, but you need more filling."

The boy loves sugar!

So, on all the other ones that I made, I had more filling on them.

You don't need to double the filling recipe..I had plenty!

Please, take a minute to make these!

I'm about 99.9% sure you won't be disappointed!