Product Used In This Recipe
Brown Sugar Carrot Cakelets
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Bake these delicious brown sugar carrot cakelets to make cute bite-sized veggies for your next spring gathering, tea party, or Easter festivities. Perfectly spiced with a cinnamon twist!
Ingredients
- 1 1/2 cups finely grated carrots
- 2 Tbsp water
- 1 cup brown sugar
- 1/2 cup butter, melted
- 2 large eggs, room temperature
- 1 cup all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Directions
Preheat oven to 350° F. Prepare Garden Patch Veggie Cakelet Pan with baking spray and use a pastry brush to evenly coat the details of the pan. In a medium microwave- safe bowl, heat carrots and water (covered) for 4 minutes until carrots are softened. Using a potato masher or fork, lightly mash carrots. Set aside to cool.
Using a stand mixer, blend brown sugar, butter, and eggs until smooth. Stir in flour, baking powder, cinnamon, and salt. Fold in mashed carrots until fully incorporated.
Fill each cavity with 1 teaspoon of batter, filling ¾ full. Bake for 12 – 15 minutes or until edges are golden brown. Cool in pan 5-8 minutes before inverting onto a cooling rack. Clean pan, prepare with baking spray and repeat with remaining batter. Makes about 32 cakelets.
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Ingredients
- 1 1/2 cups finely grated carrots
- 2 Tbsp water
- 1 cup brown sugar
- 1/2 cup butter, melted
- 2 large eggs, room temperature
- 1 cup all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Directions
Preheat oven to 350° F. Prepare Garden Patch Veggie Cakelet Pan with baking spray and use a pastry brush to evenly coat the details of the pan. In a medium microwave- safe bowl, heat carrots and water (covered) for 4 minutes until carrots are softened. Using a potato masher or fork, lightly mash carrots. Set aside to cool.
Using a stand mixer, blend brown sugar, butter, and eggs until smooth. Stir in flour, baking powder, cinnamon, and salt. Fold in mashed carrots until fully incorporated.
Fill each cavity with 1 teaspoon of batter, filling ¾ full. Bake for 12 – 15 minutes or until edges are golden brown. Cool in pan 5-8 minutes before inverting onto a cooling rack. Clean pan, prepare with baking spray and repeat with remaining batter. Makes about 32 cakelets.
Read Recipe Reviews
Very tasty. Easy to make. I cooked carrots and then drained well. Made for a softly cooked carrot in pastry. Will try next time without cooking carrot. Came out pan very easily with spraying. Made 48 small to average sized ones w using a teaspoon of batter. will try the tablespoon of batter next time. I thought it was frosting on cupcake on the label but not. Would like a recipe for the fondant used. Thanks.
Modify the directions – you MUST grease and flour this pan. Use a generous TABLESPOON of batter per veggie shape. If there is any resistance after 10 minutes coolinnig, I used a wooden toothpick to help release the cakelets.
Makes 34 cakelets. Had to use kitchen shears to cut off excessive edges
Posted by sharon A gibson
Posted by Dawn S.
Posted by barbara
Posted by barbara