Mini Carrot Cakes

Soft, cakey, and easy

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Step 1

In a bowl, add in flour, brown and white sugar, almond milk, vegetable oil, cinnamon, and two eggs. Mix until it is fully combined, then take your shredded carrots and chop them a little before folding them in with the pecans. Lightly oil a cupcake tin and fill each about 3/4 of the way up Preheat the oven to 350 and bake for 25 mins

Step 2

In another bowl add in your block of cream cheese, and powder sugar and a small splash of almond milk and your butter, it's tough to mix at first but twords the end you'll have a cinnamon roll like frosting then add in cinnamon to taste