Mini Carrot Cake Cups

1 pkg (18 oz) yellow cake mix
2 tsp allspice
2 eggs
4 Tbsp vegetable oil
4 medium carrots, peeled, divided
12 oz cream cheese, softened
1½ c powdered sugar
1 c thawed frozen whipped topping
Chopped walnuts (optional)

Preheat oven to 350۫. Spray each well of mini muffin pan with nonstick cooking spray. For cups, combine cake mix and allspice. Add eggs and oil and stir with scraper until ingredients are moistened. (Mixture will be very thick).

Grate carrots and stir 1½ c into batter; set aside remaining carrots for garnish. Divide batter evenly among wells, filling wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.

Meanwhile, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into a resealable plastic bag; secure bag and set aside.

Remove pan from oven to cooling rack. Press tops of cups with lightly floured wooden mini-tart shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan using small spoon; cool 5 minutes. Trim corner of cream cheese-filled bag and pipe filling evenly into cups.

Makes 48 tartlets