A Delish Dessert!

I recently received the brand-spanking new Season's Best Cookbook from The Pampered Chef. It is the Fall/Winter 2011 Edition and it has some very yummy recipes in it! Today I tried out three of them and wanted to share them with you!

MINI CARROT CAKE CUPS

INGREDIENTS:
MINI CAKES:
1 Small Pkg. Yellow Cake Mix (9oz.)
1 1/2 tsp. All Spice
1 Egg
2 Tbsp. Vegetable Oil
2 Medium Carrots; peeled, divided

FILLING & GARNISH:
6 Oz. Cream Cheese; softened
3/4 C. Powdered Sugar
1/2 C. Cool Whip; thawed
Chopped Walnuts (optional)

Preheat oven to 350. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For mini-cakes, combine Cake Mix, Allspice, Egg and Oil in Classic Batter Bowl; stir until ingredients are moistened. (Mixture will be very thick. Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 3/4 Cup of the Carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly among cups, filling cups about two-thirds full; bake 11-13 minutes or until mini-cakes feel firm to the touch. Meanwhile, in clean Batter Bowl, whisk together Cream Cheese and Sugar until smooth; fold in Cool Whip. Spoon Cream Cheese Mixture into resealable plastic bag (I used Easy Accent Decorator); secure bag and set aside. Remove pans from oven to Stackable Cooling Rack. Press tops of mini-cakes with lightly floured Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove mini-cakes from pan; cool 5 minutes. Trim corner of Cream Cheese-filled Bag with Utility Knife; pipe filling evenly into mini-cakes. Garnish with Chopped Walnuts and reserved Carrots, if desired.

Here's my finished products:

Don't they look FABULOUS?!?