Frosted ginger-chutney mini-carrot cakes

 
                  Frosted Ginger-Chutney Mini-Carrot Cakes
 
 Recipe By     : Ziploc Fingerman's Fingerfood Favories
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Desserts                         Freezer Meals
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          all-purpose flour
    1      cup           granulated sugar
    1      cup           Light Brown Sugar -- Packed
    2      teaspoons     Baking Soda
    1      teaspoon      Ground Cinnamon
      1/2  teaspoon      Ground Ginger And Ground Allspice
    1      cup           Vegetable Oil
    3                    Egg
    1      cup           Carrots -- Shredded
    1      cup           Coconut -- Shredded
    1      cup           Walnus -- Chopped
      1/2  cup           Chutney -- Chopped
                         
 
                         ***CREAM CHEESE FROSTING***
                         
 
    1      package       Cream Cheese -- (8 Ounces), Softened
    4      cups          powdered sugar
    1 1/2  tablespoons   Milk
 
 1.  In large bowl, combine dry ingredients; mix in oil, egg and remaining ingre
 dients, except frosting.
 
 2.  Spoon batter into cups of 2 mini-muffin tins, filling cups 1/2 full.
 
 3.  Bake in preheated 350-degree oven until toothpick inserted in cakes comes o
 ut clean, 15 minutes.  Remove cakes from pans and cool on wire racks.
 
 4.  Frost with Cream Cheese Frosting.
 
 Cream Cheese Frosting:
 
 1.  Beat cream cheese ina medium bowl until fluffy.
 
 2.  Beat in sugar and enough milk to make frosting a spreadable consistency.
 
  from the Frozen Assets List
 
 
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 NOTES : Makes 6 dozen mini-cakes.