Carrot Cake Minis

90 48 servings, 1 mini cupcake (30 g) each
Recipe By
(1) 1 Review
Prep Time
Total Time

48 servings, 1 mini cupcake (30 g) each

What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter as directed on package, adding dry pudding mix. Spoon into 48 paper-lined mini muffin pan cups.
  • Bake 12 to 15 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
  • Remove cupcakes from liners; cut cupcakes horizontally in half. Mix cream cheese product and sugar in large bowl until blended; stir in Cool Whip.
  • Fill each cupcake with 1 Tbsp. cream cheese mixture. Frost with remaining cream cheese mixture; sprinkle with nuts.

Special Extra

Decorate with orange candies.

How to Store

Refrigerate in tightly sealed container for up to 3 days.


  • 48 servings, 1 mini cupcake (30 g) each

Nutritional Information

Serving Size 48 servings, 1 mini cupcake (30 g) each
Calories 120
% Daily Value
Total fat 7g
Saturated fat 2.5g
Cholesterol 5mg
Sodium 115mg
Carbohydrate 13g
Dietary fibre 1g
Sugars 9g
Protein 2g
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • SarahRogers |

    This is a very nice recipe!! Very tasty Icing :)