Name: Mini Carrot Cakes with Cream Cheese Glaze
Prep time: 20 min
Cook time: 35 min
Yield: 12
Ingredients: For the Cake; Pan release spray, for greasing; 1/2 cup pecan halves; 1 1/2 cups whole wheat pastry flour; 1 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon baking soda; 1/2 teaspoon fine salt; 1/2 cup light brown sugar; 1/2 cup 2-percent Greek yogurt; 1/3 cup vegetable oil; 1 teaspoon pure vanilla extract; 1 teaspoon finely grated lemon zest; 3 large eggs; 3 cups shredded carrot (about 3/4 pound); For the Glaze; 1/2 cup plus 2 tablespoons confectioners' sugar; 2 tablespoons 1/3 less fat cream cheese (neufchatel cheese), at room temperature; 1 teaspoon lemon juice; 1/4 teaspoon pure vanilla extract; Pinch fine salt; Pecan halves, golden raisins and/or ground cinnamon, for garnish, optional