ARCHIVE | Mini Carrot Cake

Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.

Line a sheet tray with the desired number of 3-5/8" baking molds. Spray each mold with non-stick spray.

Using a white handled Vollrath disher, portion 6 oz, by weight, of batter into each baking mold.

Place containers into a preheated 325°F oven, low fan. Bake for 22 - 24 minutes, until light golden brown on top, and a cake tester comes out clean when inserted into the center of the cake.

Remove from the oven. Cool to room temperature, then cover, label, date and store walk in to cool completely overnight.

The next day, using a sharp slicing knife, cut horizontally about 1/4 below the edge to create two pieces with the bottom piece being about an inch tall and the top about 1-1/4" tall. See photo.

Transfer freshly whipped Cream Cheese Frosting to a piping bag. Pipe 1.5 oz Frosting onto the bottom piece and 1.5 oz frosting onto the top piece.

Spoon 1.5 Tbl coconut onto the center of each frosted cake. Using gloved hands carefully spread and gently press the coconut into the frosting, to the edge without allowing coconut to fall over the edge. Keep the side of the cake visibly clean as shown in the photo.

Transfer to the appropriate storage container or box. Cover, label, date and store refrigerated for up to 2 days.

Before serving to the guest, place cake into the appropriate box, then place 3 candy carrots on top of the cake as shown in the photo. Close the box and apply the label.