Mini Carrot Cake with Maple Cream Cheese Frosting

Carrot Cake

1/4

cup Gold Medal® all-purpose flour

Generous 1/4 teaspoon baking powder

Pinch salt

Pinch ground ginger

Pinch ground cinnamon

Pinch ground nutmeg

1

egg white

2

tablespoons packed light brown sugar

2

tablespoons canola oil

1 1/2

teaspoons milk

1/4

teaspoon vanilla

1/3

cup packed shredded carrot (about 1 carrot)

1

tablespoon raisins

1

tablespoon chopped walnuts

Maple-Cream Cheese Frosting

2

oz cream cheese, softened

1

tablespoon unsalted butter, softened

1/3

cup powdered sugar, sifted

2

teaspoons real maple syrup

1

tablespoon chopped walnuts, toasted, finely chopped (for garnish) Heat panini maker to 350°F (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. 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.

4 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.

5 Fill and frost layers with maple-cream cheese frosting; sprinkle with toasted walnuts.