• prep: 0 hr
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servings:

Adorable mini carrot cakes filled with classic cream cheese frosting and studded with crunchy candied pecans! It’s the only way to eat carrot cake!

• 1 egg white
• 3 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup (130gr) chopped pecans
• 1 cup (125gr) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg (preferably freshly grated)
• 2 large eggs, at room temperature
• 1/2 cup (120gr) Greek yogurt, at room temperature
• 1/4 cup (60ml) vegetable oil
• 1/2 cup (100gr) sugar
• 1/2 cup (100gr) brown sugar, light or dark
• 1 1/2 cup grated carrots
• 8oz (250gr) cream cheese*, at room temperature
• 1/4 cup (55gr) unsalted butter, at room temperature
• 2 cups (240gr) powdered sugar
• 1 tablespoon heavy (whipping) cream, or milk
• 2 teaspoons pure vanilla extract

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