Mini Carrot Cake with Maple-Cream Cheese Frosting

Ingredients

• 0.3 teaspoon double-acting baking powder generous
• 2 tablespoons canola oil 
• 0.3 cup carrots shredded packed ( 1 carrot)
• 2 oz cream cheese softened
• 1  egg whites 
• 0.3 cup flour all-purpose
• 1 pinch ground cinnamon 
• 1 pinch ground ginger 
• 1 pinch nutmeg 
• 2 tablespoons brown sugar light packed
• 2 teaspoons maple syrup 
• 1.5 teaspoons milk 
• 0.3 cup powdered sugar sifted
• 1 tablespoon raisins 
• 1 pinch salt 
• 1 tablespoon butter unsalted softened
• 0.3 teaspoon vanilla 
• 1 tablespoon walnut pieces chopped
• 1 tablespoon walnut pieces toasted chopped finely chopped finely (for garnish)

Equipment

• bowl
• oven
• whisk
• wire rack
• ramekin
• hand mixer
• grill
• serrated knife
• panini press

Directions

1. Heat panini maker to 350F (make sure panini maker sits flat on your work surface). Spray 2 (6-oz) individual baking dishes (ramekins) with cooking spray.
2. In small bowl, stir together flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside. In medium bowl, beat egg white, brown sugar, oil, milk and vanilla with wire whisk until blended. Stir in flour mixture until combined; stir in carrots, raisins and walnuts.
3. Divide batter evenly between ramekins. Set ramekins on lower grill of panini maker; close lid until upper grill makes contact with tops of ramekins.
4. Bake 17 to 19 minutes or until cakes are set and spring back when touched lightly in center. Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely. If necessary, level cake layers with a serrated knife.
5. Meanwhile, make maple-cream cheese frosting. In small bowl, beat together cream cheese and butter with electric mixer on low speed until blended. Beat in powdered sugar and maple syrup until smooth.
6. Fill and frost layers with maple-cream cheese frosting; sprinkle with toasted walnuts.