Mini Carrot Cake Cups

Cups
1 yellow cake mix (9 oz)
1 1/2 tsp allspice
1 egg
2 T vegetable oil
2 medium carrots, peeled

Filling and Garnish
6 oz cream cheese, softened
3/4 cup powdered sugar
1/2 cup thawed frozen whipped topping
chopped walnuts (optional)

Preheat oven to 350. Spray mini muffin pan with nonstick spray. Combine cake mix, allspice, egg, and oil in bowl. (Note: Most cake mixes are about 18 oz. This calls for 9 oz. I used 1/2 of a regular cake mix. However, I think the small boxes of Jiffy cake mix are about 9 oz.) Stir until ingredients are moistened. Batter will be very thick. Grate carrots and stir 3/4 cup into batter. Set aside any remaining carrots for garnish, if desired. Divide batter evenly among mini muffin cups. Bake 11-13 minutes or until cups feel firm to the touch.

Meanwhile, mix together cream cheese and sugar until smooth. Fold in shipped topping. Spoon cream cheese mixture into ziplock bag.

Remove pan from oven. Press tops of cups with lighly floured mini-tart shaper to make slight indentations. If you don't have a mini-tart shaper, another object in your kitchen may work. Cool in pan 3 minutes. Carefully remove cups from pan and cool another 5 minutes. Trim corner of cream cheese-filled bag. Pipe filling evenly into cups. Garnish cups with chopped walnuts and remaining grated carrots, if desired.