Mini Carrot Cake Tortes Recipe

Name: Mini Carrot Cake Tortes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 English Breakfast or other black tea bags; 1 cup boiling water; 1-1/2 cups sugar; 1 cup canola oil; 4 eggs; 1/2 cup honey; 1 tablespoon maple syrup; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon ground cloves; 2 cups shredded carrots; 1 cup chopped walnuts; 1 cup raisins; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 1 teaspoon vanilla extract; 3-3/4 cups confectioners' sugar; Toasted chopped walnuts, optional

Servings: persons

2 English Breakfast or other black tea bags
1 cup boiling water
1-1/2 cups sugar
1 cup canola oil
4 eggs
1/2 cup honey
1 tablespoon maple syrup
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cloves
2 cups shredded carrots
1 cup chopped walnuts
1 cup raisins
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Toasted chopped walnuts, optional

1
Place tea bags in a small bowl; add boiling water. Cover and steep for 3-5 minutes. Discard tea bags; set tea aside. Line a 15x10x1-in. baking pan with parchment paper and coat the paper with cooking spray; set aside.
2
In a large bowl, beat the sugar, oil, eggs, tea, honey, syrup and vanilla until well blended. Combine the flour, cinnamon, baking powder, baking soda and cloves; gradually beat into sugar mixture until blended. Stir in the carrots, walnuts and raisins. Transfer to prepared pan (pan will be full).
3
Bake at 350u00b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack; remove from pan and discard paper.
4
For frosting, in a large bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar until smooth.
5
Using a metal 3-in. round cutter, cut 15 circles from cake. Cut each circle in half horizontally; place cake bottoms on a parchment paper-lined
6
. Pipe frosting over each. Top with remaining cake layers and frosting; sprinkle with walnuts if desired. Store in the refrigerator.

2652

kcal

Calories

190

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 English Breakfast or other black tea bags, 1 cup boiling water, 1-1/2 cups sugar, 1 cup canola oil, and more.

Yes, Mini Carrot Cake Tortes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Carrot Cake Tortes

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