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Individual Carrot Cakes
Ingredients
Directions
Carrot Cakes:
Baking spray
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1
18.5-ounce) carrot cake mix
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2
(4-ounce) jars strained carrots (baby food)
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3
eggs
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½ c
butter, melted
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Cream cheese ice cream:
8 oz
cream cheese, at room temperature
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1 c
confectioners’ sugar
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1 c
whipping cream
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12
(9-ounce) wax-lined paper cups
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Praline Sauce:
¼ c
butter
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½ c
chopped pecans
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1 c
light brown sugar
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½ c
half-and-half
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1 tsp
vanilla extract
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Individual Carrot Cakes

Karin Calloway is a chef and mother based in Augusta, Georgia, who has helped American Humane develop wholesome, humane recipes. We thank her for this recipe, which is sure to be the star of every autumn bake sale.

12 servings

Carrot Cake:
  1. Preheat the oven to 350°F.
  2. Spray 12 individual 3-inch cake pans with baking spray and set aside. (If individual pans are not available, line a half-sheet pan with parchment paper; spray the paper and the sides of the pan with baking spray and set aside.)
  3. Combine carrot cake mix and other ingredients in a large bowl. Beat with an electric mixer, according to package directions, for about 3 minutes. Pour into prepared pan(s).
  4. Bake individual pans for 12 to 15 minutes (or the half-sheet pan for 20 to 25 minutes). Set aside to cool for 10 minutes. Invert onto cooling racks and cool completely. (If using the half-sheet pan, invert onto a cutting board, remove the parchment paper, and cut into 3-inch circles using a round cutter.)
  5. Store in a container with a tight- fitting lid until ready to serve.
Cream Cheese Ice Cream:
  1. Beat cream cheese and confectioners’ sugar with an electric mixer in a medium bowl until smooth. Gradually beat in cream.
  2. Divide the mixture among cups, filling to desired fullness. Tap cups on the counter to remove air bubbles, then place cups in muffin tins. Freeze for 3 to 4 hours or overnight.
  3. Cut away paper cups before serving.
Praline Sauce:
  1. Heat butter in a saucepan over medium heat.
  2. Add pecans and sauté until butter and pecans begin to brown.
  3. Stir in brown sugar and half-and- half. Bring to a boil.
  4. Reduce heat and stir in vanilla extract. Set aside.
  5. To serve, place carrot cake(s) in the center of dessert plate(s). Top with cream cheese ice cream and drizzle with praline sauce.