I just added a little extra water, you could use oil too, to make it a little easier to stir. Also, instead of only using a portion of the yellow cake mix, I used the entire package and just doubled everything. The topping I just added the entire cream cheese and added a little more sugar and whipped topping.
Mini Carrot Cakes
9oz yellow cake mix
1/2 tsp allspice
2 Tblsp veggie oil
6oz cream cheese
3/4 cup powdered sugar
1/2 container of frozen whipped topping
1/4 cup chopped walnuts, optional
Preheat oven to 350 degrees. Spray each well of a mini muffin pan with nonstick cooking spray. Combine cake mix, allspice, egg and oil in a bowl; stir ingredients until moistened. (I added 1/4 cup water to make it a little smoother, you could add extra oil too.) Mixture will be very thick.
Grate carrots. Stir in 1/4 cup of the carrots into the batter; set aside remaining carrots for garnish. Divide batter evenly into the wells using a small ice cream scoop of a tablespoon, abouit two thirds full. Bake for 11-13 minutes.
Meanwhile, in another bowl; whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into a resealable plastic bag, set aside. Remove pan from oven and press tops of cups with a mini tart shaper or a spoon to make slight indentations. Carefully remove cups from pan and cool. Trip corner of the cream cheese filled bag with scissors; pipe filling evely into cups. Garnish with extra carrots. EnJOY!