Ready to Bake Batter

Mini Carrot Cakes

Makes 10, 4-inch mini cakes


  • 66 oz (1 full pouch) Krusteaz Professional® Ready to Bake Cinnamon Spice Cake & Muffin Batter #732-0615
  • 1¾ cups shredded carrots (approximately 3 medium carrots), plus extra carrots for garnish
  • 1 cup raisins
  • Cream Cheese Frosting, prepared
  • ½ cup Chopped pecans, toasted


  1. Remove Krusteaz Professional Ready to Bake Cinnamon Spice Batter #732-0615 from refrigerator. No slacking required.
  2. Prepare 4-inch round pans by lightly greasing or spraying with non-stick cooking spray. Place 4-inch pans on a baking sheet to easily transfer into oven.
  3. Cut open one end of the pouch and squeeze batter into a bowl. Stir in carrots and raisins.
  4. Portion 7 oz. batter into each pan.
  5. For convection oven, bake at 300°F at low fan speed 20-25 minutes, Standard oven: bake 350°F for 30 min; turning pan(s) halfway through bake time.
  6. Allow cakes to cool completely.
  7. Spread top with cream cheese frosting, toasted pecans and a healthy pinch of shredded carrots.
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