Mini Carrot Tray Cakes Recipe
INGREDIENTS
1 box Pillsbury™ Funfetti® Spring Cake and Cupcake Mix
Additional ingredients to prepare cake mix per box instructions
1 package OREO® Lemon Sandwich Cookies
1-2 tubs Pillsbury™ Funfetti® Spring Vanilla Frosting
Orange and Green food coloring
Mini disposable oval cake pans
PREPARATION DIRECTIONS
Step 1
PREHEAT oven to 350°F.
Step 2
PREPARE cake mix according to box instructions. Grease mini oval cake pans with non-stick cooking spray. Place a sandwich cookie in the bottom of each pan. Fill each pan halfway with cake batter.
Step 3
BAKE at 350°F for 9-11 minutes or until a toothpick inserted comes out clean. Cool completely.
Step 4
TINT ¾ of frosting with orange food coloring. Tint the remaining frosting green for “carrot tops”. Using a flat spatula or a butter knife, frost each cooled cake with orange frosting. Frost the top of the carrot with green frosting. Add sprinkles from frosting lid.
Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
