Inside Out Carrot Cakes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 3 tablespoons unsalted butter, softened, plus more for cookie sheets
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 pinch ground cloves
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground black pepper
• 6 tablespoons vegetable oil
• 1/2 cup brown sugar
• 1 large egg
• 1/4 cup sour cream
• 3/4 teaspoon vanilla, divided
• 1 1/2 medium carrots, peeled and shredded very finely (to yield 1 cup)
• 1/4 cup unsweetened dried shredded coconut
• 5 ounces cream cheese, softened
• 2/3 cup powdered sugar
• 1 teaspoon heavy cream or 1 teaspoon milk

Recipe

• 1 preheat oven to 350°. put a dab of butter in each corner of 2 large baking sheets and line with parchment.
• 2 in a medium bowl, whisk together flour, baking soda, salt, and spices. in a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 teaspoons vanilla; stir in dry ingredients with a wooden spoon until well combined. add carrots and coconut, stirring until just combined.
• 3 .drop 1-tbsp. circles of batter onto baking sheets about 1 inches apart. bake until cooked through and browned slightly, 14 to 18 minutes. cool on baking sheets.
• 4 using a stand mixer or hand mixer, beat cream cheese until very soft. add butter and beat until smooth and well blended. add powdered sugar a third at a time, beating until smooth after each addition. beat in cream and remaining 1/2 teaspoons vanilla.
• 5 5. flip cakes over and spread about 1 1/2 tablespoons frosting on half of them. top each with a remaining cake, flat side down, to sandwich the frosting.
• 6 enjoy!