Inside-out Carrot Cakes

Ingredients

• 0.5 teaspoon baking soda 
• 0.5 cup brown sugar light packed
• 0.5 teaspoon cinnamon 
• 5 ounces cream cheese softened
• 1 large eggs 
• 0.8 cup flour all-purpose
• 1 pinch ground cloves 
• 1 teaspoon ground ginger 
• 1 teaspoon cup heavy whipping cream 
• 0.3 teaspoon kosher salt 
• 0.7 cup powdered sugar 
• 0.3 cup cream sour
• 3 tablespoons butter unsalted softened plus more for cookie sheets
• 0.3 cup coconut dried shredded unsweetened
• 0.8 teaspoon vanilla divided
• 6 tablespoons vegetable oil 
• 0.1 teaspoon pepper black finely
• 0.1 teaspoon nutmeg finely grated

Equipment

• bowl
• baking sheet
• oven
• whisk
• hand mixer
• wooden spoon
• stand mixer

Directions

1. Preheat oven to 35
2. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.
3. In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. vanilla; stir in dry ingredients with a wooden spoon until well combined.
4. Add carrots and coconut, stirring until just combined.
5. Drop 1-tbsp. circles of batter onto baking sheets about 1 in. apart.
6. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.
7. Using a stand mixer or hand mixer, beat cream cheese until very soft.
8. Add butter and beat until smooth and well blended.
9. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 tsp. vanilla.
10. Flip cakes over and spread about 1 1/2 tbsp. frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting.