Mini Easter Carrot Cakes with Cream Cheese Frosting

Name: Mini Easter Carrot Cakes with Cream Cheese Frosting
Total time: 52 min
Ingredients: 2 cups (250 g) all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 3/4 cup (180 ml) avocado oil or vegetable oil; 3/4 cup (150 g) packed light brown sugar; 1/2 cup (100 g) granulated sugar; 3 large eggs, room temperature; 1/2 cup (120 ml) buttermilk, room temperature; 2 teaspoons vanilla extract; 2 cups (200 g) finely grated carrots; 3/4 cup (85 g) chopped walnuts; Baking spray with flour, for the pan; 8 oz (225 g) full-fat cream cheese, softened; 1/2 cup (113 g) unsalted butter, softened; 3 cups (360 g) powdered sugar, sifted; 1 teaspoon vanilla extract; 1/4 teaspoon fine salt; Candy eggs and edible Easter sprinkles, for decorating

myhomemaderecipe.com

Bake Mini Easter Carrot Cakes with Cream Cheese Frosting for a moist, spiced spring dessert. These little bundt cakes are easy to decorate with candy eggs…

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