Easter is on Sunday. (which seems crazy early to me).
I needed to make a treat yesterday, so I made these mini-carrot cupcakes. I just used a boxed mix-nothing special. We all know that no one eats carrot cake for the cake part-we just eat the frosting, because we would feel like totally pigs, if we just served ourselves a big heaping pile of frosting.
Sometimes the frosting is a little too sweet and heavy for me, but I found this recipe at Kraft and it is carrot cake frosting perfection.
All you need to do is beat the following:
8oz. cream cheese-softened
8 oz. Cool Whip- thawed
1/2 tsp vanilla
tip: if the cream cheese or Cool Whip are too cold, the cream cheese won't blend properly and it will be lumpy.
You can sprinkle a little cinnamon on top for flair.
I think they taste the best refrigerated.