bknowles67
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pc_jessica said:these are my new all time favorite easy dessert to make!!! i have made them probably about 4 times already, and i am making them this weekend for our big campout!! everyone loves them and is always asking for the recipe!!! super great. i use the EAD to fill the carrot cake cups, makes it much easier than a baggie.
Hmmm, wow, I really don't care for the Taffy Apple Tartlets at all, they were mushy and the caramel got hard, just didn't like them. And I made the carrot cake cups the other night, now granted I didn't end up putting the frosting on because I got distracted with company, but they tasted more like spice cake then carrot cakes... I can't imagine that adding the frosting would give them the carrot cake taste.... Just not so impressed... Will try again and use just cinnamon instead of the All-spice and of course, I'll use the frosting....kdangel518 said:Jessica- I was thinking that the EAD would make it much easier too! Glad to know someone tried it and it worked well . I think I'm going to make these soon, I've had them twice now- once at a cluster meeting and once a fall kickoff and MAN are they good! They're a contender with the Taffy Apple Tartlets for my all time favorite dessert!Can you tell I like the bite-sized desserts?
kdangel518 said:OMG Taffy Apple Tartlets do not last more than an hour in my house- literally! And it's just me and my DH! He CONSTANTLY begs me for them, we are 10000% addicted! Lol!
Can't wait for apple picking season so we can make them with our own hand-picked apples!!
SaraH5 said:I've made the tartlets twice now. The first time I followed the recipee and used the dry roasted peanuts - they were good. Tonight I made them and used pecans and they were AWESOME! I bought Werthers Original Chewy Caramels. There were on sale at Aldi's this week. I am 1 carmel shy of being able to get 3 batches out of the one bag. I am going back tomorrow to stock up!
Grandmarita said:I need your help, like right now!!! It will be two to three days before the Test Kitchen
will call me back. I have my batter in the bowl, for the carrot mini cakes. Yes, I did
double the ingredients and use an 18 oz. Yellow cake. However, even with two JUMBO
eggs, the batter is too thick to even absorb the dry ingredients.
I have added 2 additional tbsp. of oil, and it is somewhat more of a batter. I'm wondering about doubling the allspice. Does that overpower the flavor? I'm tempted to use 1 1/2 tsp. of the Allspice and 1 1/2 tsp. of our Cinnamon Plus, so that we get to encourage sales of one of our spices. I have taken the liberty to add 1/2 cup of water to get the batter soupier.
Guess, I will have to do my own testing, and let you all know how it turns out.
I'm glad to see someone else has used the Easy Accent Decorator. I just cannot figure out why the test kitchen is telling us to put the frosting into a ZIP bag and cut off the
corner to do the decorating. I saw that on a couple of the dessert recipes recently.
Grandmarita said:I need your help, like right now!!! It will be two to three days before the Test Kitchen
will call me back. I have my batter in the bowl, for the carrot mini cakes. Yes, I did
double the ingredients and use an 18 oz. Yellow cake. However, even with two JUMBO
eggs, the batter is too thick to even absorb the dry ingredients.
I have added 2 additional tbsp. of oil, and it is somewhat more of a batter. I'm wondering about doubling the allspice. Does that overpower the flavor? I'm tempted to use 1 1/2 tsp. of the Allspice and 1 1/2 tsp. of our Cinnamon Plus, so that we get to encourage sales of one of our spices. I have taken the liberty to add 1/2 cup of water to get the batter soupier.
Guess, I will have to do my own testing, and let you all know how it turns out.
I'm glad to see someone else has used the Easy Accent Decorator. I just cannot figure out why the test kitchen is telling us to put the frosting into a ZIP bag and cut off the
corner to do the decorating. I saw that on a couple of the dessert recipes recently.
The recipe makes 24 mini carrot cake cups, which can serve 12-24 people depending on the portion size.
Yes, you can make substitutions based on your dietary needs and preferences. For example, you can use gluten-free flour or coconut sugar instead of all-purpose flour and white sugar.
Yes, you can make the carrot cake cups up to 2 days in advance. Store them in an airtight container in the refrigerator and let them come to room temperature before serving.
Yes, you can use a regular muffin tin to make larger carrot cake cups. Adjust the baking time accordingly, as they may take longer to bake.
Yes, you can use your preferred frosting for the carrot cake cups. Cream cheese frosting, vanilla buttercream, or even a drizzle of caramel sauce would all be delicious options.