Tag-Archive for » Cream Cheese Frosting «
Ingredients
1 (16 ounce) Package poundcake mix
3/4 Cup water or milk
2 Eggs or 4 egg whites
3/4 Cup carrot, shredded
1 Tablespoon ginger, ground
1 Teaspoon cinnamon, divided
1/2 Cup walnut pieces, toasted
1 (8 ounce) Package cream cheese, softened
2 Cups Cool Whip
Method
1. Preheat oven to 350 degrees.
2. Prepare cake batter as directed on package using water/milk and 2 eggs.
3. Stir in carrots, ginger, 3/4 t. cinnamon and walnuts.
4. Spoon batter into 24 paper lined muffin cups.
5. Bake 15 minutes or until toothpick comes clean.
6. Beat cream cheese in medium bowl with wire whisk until smooth.
7. Gently stir in whipped topping, add remaining cinnamon. (read note above if you can’t get cool whip to see how I made it.)
8. Spread over muffins.
Refrigerate until ready to serve.
All photos taken by me unless otherwise stated.