Mini Easter Carrot Cakes with Cream Cheese Frosting - My Home Made Recipe

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