Mini Carrot Cakes with Cranberry Caramel Sauce

Name: Mini Carrot Cakes with Cranberry Caramel Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 servings
Ingredients: 3/4 cup dried cranberries; 1/3 cup packed brown sugar; 1/4 cup water; 2 tablespoons butter; 2 tablespoons honey; 1/4 teaspoon vanilla extract; CAKES:; 2/3 cup all-purpose flour; 1 teaspoon pumpkin pie spice; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg; 1/2 cup sugar; 1/3 cup canola oil; 1 teaspoon vanilla extract; 1 teaspoon grated orange zest; 1 cup shredded carrots; Whipped cream or vanilla ice cream, optional

This recipe was inspired by two classic favorites, carrot cake and pineapple upside-down cake. Of course, gorgeous and delicious cranberries replace the pineapple in this version, and the mini cakes are so cute and fun! —Priscilla Yee, Concord, California

Ingredients

3/4 cup dried cranberries
1/3 cup packed brown sugar
1/4 cup water
2 tablespoons butter
2 tablespoons honey
1/4 teaspoon vanilla extract
CAKES:
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1 cup shredded carrots
Whipped cream or vanilla ice cream, optional

Directions

Preheat oven to 350°. In a small saucepan, bring the first five ingredients to a boil over medium-low heat. Simmer until slightly thickened, about 2 minutes. Remove from heat; stir in vanilla extract. Keep warm.
Whisk flour, pie spice, baking powder, baking soda and salt. In another bowl, mix egg, sugar, oil, vanilla and orange zest until blended; add carrots. Stir flour mixture in to carrot mixture just until moistened. Fill ten greased muffin cups about half full. Bake until edges are golden brown and a toothpick inserted in center of cakes comes out clean, about 12 minutes. Run a small knife around sides; cool on wire rack 5 minutes before removing.
Serve warm with cranberry caramel sauce. If desired, serve with whipped cream or ice cream.

Nutrition Facts

1 mini cake with 1-1/2 tablespoons cranberry caramel sauce: 247 calories, 11g fat (2g saturated fat), 25mg cholesterol, 151mg sodium, 38g carbohydrate (30g sugars, 1g fiber), 2g protein.

Originally published as Mini Cranberry Upside-Down Carrot Cakes in Taste of Home Christmas Annual 2018