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Frosted Ginger-Chutney Mini-Carrot Cakes

Frosted Ginger-Chutney Mini-Carrot Cakes comes together with All Purpose Flour, Granulated Sugar, Light Brown Sugar Packed, Baking Soda, and Ground Cinnamon. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 1 cup
• 1 cup
• 2 tsp
• 1 tsp
• 1 cup
• 1 cup
• 1 pkg
• 4 cup
• 1 1/2 tbsp

Method (preview)

1. 1

   1. In large bowl, combine dry ingredients; mix in oil, egg and remaining ingre dients, except frosting.

2. 2

   Bake in preheated 350-degree oven until toothpick inserted in cakes comes o ut clean, 15 minutes.

3. 3

   Remove cakes from pans and cool on wire racks.