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August 2018

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Frosted GingerChutney MiniCarrot Cakes Recipe

Frosted GingerChutney MiniCarrot Cakes recipe and other homemade cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Frosted GingerChutney MiniCarrot Cakes recipe  PDF



2 cups all purpose flour
1 cup granulated sugar
1 cup Light Brown Sugar Packed
2 teaspoons Baking Soda
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger And Ground Allspice
1 cup Vegetable Oil
3 Egg
1 cup Carrots Shredded
1 cup Coconut Shredded
1 cup Walnus Chopped
1/2 cup Chutney Chopped

CREAM CHEESE FROSTING
1 package Cream Cheese (8 Ounces), Softened
4 cups powdered sugar
1 1/2 tablespoons Milk

1. In large bowl, combine dry ingredients mi in oil, egg and remaining ingre dients, e cept frosting.
2. Spoon batter into cups of 2 mini muffin tins, filling cups 1/2 full.
3. Bake in preheated 350 degree oven until toothpick inserted in cakes comes o ut clean, 15 minutes. Remove cakes from pans and cool on wire racks.
4. Frost with Cream Cheese Frosting.
Cream Cheese Frosting:
1. Beat cream cheese ina medium bowl until fluffy.
2. Beat in sugar and enough milk to make frosting a spreadable consistency.
from the Frozen Assets List

Frosted GingerChutney MiniCarrot Cakes recipe and other homemade cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
677 people have voted
Last Reviewed on 2018-08-17



Friday, Aug 17 2018 Download & Print Frosted GingerChutney MiniCarrot Cakes recipe  PDF   Homemade Cake recipes RSS   New

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