Mini Carrot Cake Cups

This recipe has become a new favorite of mine. I never thought I liked carrot cake... until a few months ago. Now I'm addicted.

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

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

Preheat oven to 350ºF. Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix ‘N Scraper® 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 wells, filling wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
Meanwhile, in clean Classic Batter Bowl, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into resealable plastic bag; secure bag and set aside.
Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Trim corner of cream cheese-filled bag with Utility Knife; pipe filling evenly into cups. Garnish cups with chopped walnuts and reserved grated carrots, if desired.
Yield: 24 tartlets