Mini Carrot Cakes with Cream Cheese Glaze Recipe | Food Network UK

Ingredients

• For the Cake
• Pan release spray, for greasing
• 1/2 cup pecan halves
• 1 1/2 cups whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup light brown sugar
• 1/2 cup 2-percent Greek yogurt
• 1/3 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon finely grated lemon zest
• 3 large eggs
• 3 cups shredded carrot (about 3/4 pound)
• For the Glaze
• 1/2 cup plus 2 tablespoons confectioners' sugar
• 2 tablespoons 1/3 less fat cream cheese (neufchatel cheese), at room temperature
• 1 teaspoon lemon juice
• 1/4 teaspoon pure vanilla extract
• Pinch fine salt
• Pecan halves, golden raisins and/or ground cinnamon, for garnish, optional