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Mini Carrot Cakes with Cream Cheese Glaze
Ingredients
  • subheading: Cake:
  • Pan release spray, for greasing
  • ½ cup pecan halves
  • 1 ½ cups whole wheat pastry flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ cup light brown sugar
  • ½ cup 2-percent Greek yogurt
  • ⅓ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 3 large eggs
  • 3 cups shredded carrot (about ¾ pound)
  • subheading: Glaze:
  • ½ cup plus 2 tablespoons confectioners' sugar
  • 2 tablespoons ⅓ less fat cream cheese (neufchatel cheese), at room temperature
  • 1 teaspoon lemon juice
  • ¼ teaspoon pure vanilla extract
  • Pinch fine salt
  • Pecan halves, golden raisins and/or ground cinnamon, for garnish, optional
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