I recently read a new poem where a child asks his mother “Why do carrot cakes have the best frosting?” “Because carrot cakes need the best frosting.” his mother answers.

Well, not these carrot cakes. This recipe creates the most moist carrot cakes I’ve ever tasted. The recipe is for one large cake. I poured mine into medium-sized paper cases (it makes 24) and cooked them in the oven for 20-24 minutes.

Recipe: Moist Mini Carrot Cakes (source: Chow.com )

These make a delicious snack or Spring dessert and would be perfect at Easter. I tackled making little carrot toppers, using fondant icing, for the first time. It wasn’t hard at all, a little time consuming but meditative!

My local supermarket had the icing (usually used for wedding cakes). I broke off a hunk to make the orange part of the carrots, softened it a little by kneading it, and then placed a few drops of red and yellow gel food coloring and some vanilla essence for flavor in the middle and continued to knead. I added some more color until I had orange and then rolled 24 little ball shapes, about twice as big as a pea.

I turned those into carrot shapes by rolling each ball on a board until I was happy, then I made small cuts to mimic the texture of carrots. I repeated the first four steps but used green coloring for the sprouts and attached them by making a small hole in the top of each fondant carrot with a knife before inserting the greenery.