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Inside-out Carrot Cakes

Total Time
1 hr

Fun and portable, this easy dessert stuffs sweet cream cheese icing between two flat cylinders of spiced carrot cake. They’re perfect for lunch boxes, picnics, or church bake sales.


 3 tablespoons unsalted butter, softened, plus more for cookie sheets
 3/4 cup all-purpose flour
 1/2 teaspoon baking soda
 1/4 teaspoon kosher salt
 1/2 teaspoon cinnamon
 1 teaspoon ground ginger
  Pinch ground cloves
 1/8 teaspoon freshly, finely grated nutmeg
 1/8 teaspoon freshly, finely ground black pepper
 6 tablespoons vegetable oil
 1/2 cup firmly packed light brown sugar
 1 large egg
 1/4 cup sour cream
 3/4 teaspoon vanilla, divided
 1 1/2 medium carrots, peeled and shredded on the fine side of a box grater (to yield 1 cup)
 1/4 cup unsweetened shredded dried coconut
 5 ounces cream cheese, softened
 2/3 cup powdered sugar
 1 teaspoon heavy cream or milk
Step 1

Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.

Step 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 tsp. vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined.

Step 3

Drop 1-tbsp. circles of batter onto baking sheets about 1 in. apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.

Step 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 tsp. vanilla.

Step 5

Flip cakes over and spread about 1 1/2 tbsp. frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting.

Step 6

Note: Nutritional analysis is per cake.

Nutrition Facts

Amount Per Serving
Calories 248Calories from Fat 58
% Daily Value *
Total Fat 16g25%

Saturated Fat 6.9g35%
Cholesterol 41mg14%
Sodium 134mg6%
Total Carbohydrate 24g8%

Dietary Fiber 0.6g3%
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.