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Mini carrot cake recipe with pineapple, toasted pecans, and brown butter cream cheese frosting Recipe for small carrot cake for two or three!
FULL RECIPE and INSTRUCTIONS: cheneetoday.com/mini-carrot-c...
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Ingredients:
¾ cup all-purpose flour - (96g)
¾ tsp baking powder
¼ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
pinch ground cloves
¼ tsp salt
3 tbsp toasted pecan halves - chopped, plus more for topping (see note)
1 large egg - room temperature
½ cup dark brown sugar - packed
⅓ cup granulated sugar
½ tsp pure vanilla extract
¼ cup vegetable oil
3 tbsp crushed pineapple - well-drained
⅔ cup carrots - freshly grated
Brown Butter Cream Cheese Frosting:
8 oz full-fat cream cheese - room temperature
½ cup salted butter - browned, then solidified to room temperature (see note)
1½ tsp pure vanilla extract
3½ cups powdered sugar - (420g)
FULL INSTRUCTIONS AND TIPS: cheneetoday.com/mini-carrot-c...
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