Mini Carrot Cakes with Cream Cheese Glaze

1. 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. 2

   Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes.

3. 3

   Allow to cool and then pulse in a food processor until very finely chopped but not ground.

4. 4

   Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl.

5. 5

   Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl.

6. 6

   Stir the carrots into the egg mixture.

7. 7

   Fold the carrot-egg mixture into the flour mixture until just combined.

8. 8

   Divide evenly among the prepared pans.

9. 9

   (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)

10. 10

    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.

11. 11

    Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely.

12. 12

    For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl.

13. 13

    Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread.

14. 14

    Garnish as desired.

* Per serving · 4 servings · Values may vary.