Mini Carrot Cake Tortes

Name: Mini Carrot Cake Tortes
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 15 mini tortes.
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

"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

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 15x10x1-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 in 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.

Nutrition Facts

1 each: 565 calories, 27g fat (9g saturated fat), 73mg cholesterol, 183mg sodium, 80g carbohydrate (60g sugars, 2g fiber), 6g protein.

Originally published as Carrot Cake in Holiday & Celebrations Cookbook 2010

Reviews

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Average Rating:

cgibson

Apr 17, 2012

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.
lucyidge

Mar 25, 2012

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.
iloveharrypotter

Mar 22, 2012

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.
jackiebeverlin

Mar 21, 2012

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

Mar 20, 2012

It was a strange tasting cake. My husband wouldn't eat it at all and he loves carrot cake.No! Don't waste you time with this one.