Easter is upon us and I know everyone is looking for quick & easy desserts! These carrot & cream cheese tarts start out with a cake mix, add a few ingredients, top with icing and you’re ready to enjoy! I decided to make these like my cake mix brownies so they are a little on the thicker/denser side. I love desserts like that, however if you don’t, you could always make the cake mix according to the package directions so they’ll be lighter; more like a cupcake. Either way these are sure to please!
Ingredients are as follows:
1 box carrot cake dry cake mix
1/2 C butter, softened
8 ounces cream cheese, softened
1/4 C butter, softened
2 tsp. vanilla
2 C powdered sugar
crushed pecans, if desired
Preheat oven to 350 degrees; grease a cupcake pan or fill with liners.
Mix together the cake mix, butter and egg.
Completely mix until combined.
Evenly divide the batter into the cupcake pan.
Bake for 16-18 minutes; until a toothpick in the center of one comes out clean. Allow to cool for about five minutes then remove from pan. Place on a cooling rack and cool completely.
Meanwhile, cream together the cream cheese, butter and vanilla.
Slowly whip in the powdered sugar.
Frost the tarts and sprinkle on some crushed pecans if desired.
Take a bite and enjoy!