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Mini Carrot Cake Tortes Recipe

Mini Carrot Cake Tortes Recipe photo by Taste of Home

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"How cute!" is what you'll hear from guests when they spy these individual tortes. A rich cream cheese frosting is sandwiched between layers of moist cake. —Beatriz Marciano, Rockville, Maryland

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Mini Carrot Cake Tortes Recipe

Prep: 50 min. Bake: 25 min. + cooling

Yield: 15 Servings

50 25 75

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
FROSTING:
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

Directions

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 15-in. x 10-in. x 1-in. baking pan with parchment paper and coat the paper with cooking spray; set aside.
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).
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack; remove from pan and discard paper.
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.
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 baking sheet. Pipe frosting over each. Top with remaining cake layers and frosting; sprinkle with walnuts if desired. Store in the refrigerator. Yield: 15 mini tortes.

Nutritional Facts 1 torte (calculated without toasted nuts) equals 565 calories, 27 g fat (9 g saturated fat), 73 mg cholesterol, 183 mg sodium, 80 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Mini Carrot Cake Tortes in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p169

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Mini Carrot Cake Tortes

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Reviewed on Apr. 17, 2012 by cgibson

I served this at a ladies luncheon and got rave reviews. I also found that the flavor gets even better after a day or twol I would definitely serve it again. There was waste cutting the circles but that made snacks for later. The circles made it look like you went to a lot of trouble.

Reviewed on Mar. 25, 2012 by lucyidge

I haven't tried this yet, but I will. Also when you cut into circles a lot of cake is waisted so why not just cut into squares, that way nothing is waisted.

Reviewed on Mar. 22, 2012 by iloveharrypotter

Kiltyone never has anything good to say. I am not sure why she is so nasty and negative. So I suggest everyone takes her "reviews" with a grain on salt. Let's hope her life gets a little bit of "sugar" and she can learn to be nicer and happier.

Reviewed on Mar. 21, 2012 by jackiebeverlin

Why tea?! I have never heard of this one.