Desserts

Every few months we have a family dinner and this time we were celebrating my sister's boyfriend and mom's boyfriend's son (did you get all that?)'s birthdays. Their favorite desserts were carrot cake and chocolate caramel, respectively. The chocolate dish is a box of King Arthur gluten-free brownie mix topped with Trader Joe's caramel sauce and mini chocolate chips. Carrot cake recipe is below, don't be weirded out by the baby food, it actually turned out really well!

Ingredients
1¾ c. all-purpose flour (I used gluten free flour mix)
1¾ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. each baking soda and salt
2 jar baby food carrots
3/4 c. cup grated fresh carrots
¾ c. orange juice
½ c. sugar
¼ c. canola oil (I used olive oil)
1 large egg
1 tsp. vanilla extract

1. Heat oven to 375ºF. Line 13 x 9 x 2-in. baking pan with heavy-duty foil, extending it over sides; coat with nonstick cooking spray.
2. Whisk flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl to mix.
3. In another medium bowl, whisk baby food, fresh carrots, orange juice, sugar, oil, egg and vanilla.
4. wet ingredients into dry ingredients just until blended. Spread into prepared pan. Bake 20 minutes or until wooden pick inserted in center comes out clean.
5. Cool in pan on wire rack 10 minutes. Using foil, lift cake from pan and cool completely on wire rack before icing.

Cream Cheese Frosting
1 brick cream cheese (softened)
½ stick unsalted butter (softened)
1 tsp. vanilla extract
1½ c. confectioners’ sugar
Cinnamon, nutmeg, and allspice to taste

Whip in mixer until light and fluffy. Add powdered sugar and spices to taste.

Original Recipe:  http://www.womansday.com/food-recipes/food-drinks/recipes/a11073/mini-carrot-cakes-recipe-122475/