Mini Carrot Cakes
INGREDIENTS
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Carrot Cake
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1½ sticks (12 tablespoons) unsalted butter, at room temperature
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¾ cup granulated sugar
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1 egg
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1 egg yolk
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¾ teaspoon pure vanilla extract
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1½ cups all-purpose flour
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½ teaspoon baking powder
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½ teaspoon baking soda
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¾ teaspoon cinnamon
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Pinch of ginger
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Pinch of nutmeg
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½ teaspoon salt
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¼ cup whole milk
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8 ounces carrots, grated (1½ cups)
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1 cup chopped walnuts, toasted
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Cream Cheese Frosting
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8 ounces cream cheese, at room temperature
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1 stick (8 tablespoons) unsalted butter, at room temperature
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1½ cups confectioners’ sugar
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½ teaspoon pure vanilla extract
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Toasted chopped walnuts, for topping
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Cinnamon, for topping
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