Mini Carrot Cakes with Cream Cheese Glaze

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 0.8 pound carrots shredded
• 0.5 cup confectioners' sugar 
• 3 large eggs 
• 0.5 cup percent greek yogurt 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 1 teaspoon juice of lemon 
• 1 teaspoon lemon zest finely grated
• 0.5 cup brown sugar light
• 0.5 cup pecan halves 
• 1 halves pecan for garnish, optional
• 0.5 teaspoon salt fine
• 1 pinch salt fine
• 0.3 teaspoon vanilla extract pure
• 1 teaspoon vanilla extract pure
• 0.3 cup vegetable oil 
• 1.5 cups pastry flour whole wheat

Equipment

• food processor
• bowl
• baking sheet
• oven
• whisk
• loaf pan
• toothpicks
• muffin tray

Directions

1. 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.
2. Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes. Allow to cool and then pulse in a food processor until very finely chopped but not ground.
3. Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl.
4. Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Divide evenly among the prepared pans. (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
5. Bake until the center of the cakes bounce back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes.
6. Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely.
7. Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl. Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread.
8. Garnish as desired.