Mini Carrot Cakes with Cream Cheese Glaze

Get this all-star, easy-to-follow Mini Carrot Cakes with Cream Cheese Glaze recipe from Food Network Kitchen

Directions For the cake: Preheat the oven to 350 degrees F. Spray 12 mini loaf pans or a 12-cup regular muffin pan with pan release spray.Spread the pecans out on a rimmed baking sheet and...

  • Yield: 12 servings
  • Cooking time: 0 Hour 35 Min
  • Publisher: Foodnetwork.com

Ingredients

  • 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)
  • 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

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