*  Exported from  MasterCook  *

                 Frosted Ginger-Chutney Mini-Carrot Cakes

Recipe By     : Ziploc Fingerman's Fingerfood Favories
Serving Size  : 72   Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             All-purpose flour
   1      c             Granulated sugar
   1      c             Light brown sugar -- packed
   2      ts            Baking soda
   1      ts            Ground cinnamon
     1/2  ts            Ground ginger
     1/2  ts            Ground allspice
   1      c             Vegetable oil
   3                    Egg
   1      c             Carrots -- shredded
   1      c             Coconut -- shredded
   1      c             Walnuts -- chopped
     1/2  c             Chutney -- chopped
                        Cream Cheese Frosting:
   8      oz            Cream cheese -- softened
   4      c             Powdered sugar
   1 1/2  tb            Milk

In large bowl, combine dry ingredients; mix in oil, egg, and
remaining ingredients, except frosting.

Spoon batter into cups of 2 mini-muffin tins, filling cups half full.

Bake in preheated 350°F oven until toothpick inserted in cakes comes
out clean, 15 minutes. Remove cakes from pans and cool on wire racks.

Frost with Cream Cheese Frosting.

Cream Cheese Frosting:

Beat cream cheese ina medium bowl until fluffy.

Beat in sugar and enough milk to make frosting a spreadable
consistency.

From the Frozen Assets List

Yield: 72 Servings


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