Mini Carrot Cake with Cream Cheese Icing

3 months vacation in Holland is over and I'm back in Manila again. Last week Pieter and I spent our last time together in the kitchen and baked these carrot cakes for my birthday. The fun part is decorating these mini cakes. We're like kids again...having fun with coloring book in the kitchen.

These carrot cakes are moist and delicious, but for me it tasted much better the day after they're baked. The cream cheese frosting is superb! It was Pieter's first carrot cake and according to him it's definitely the best he ever tasted.

I used this silicon mold from Wilton

Dr. Oetker frosting pen for the outline

carrot cake - makes 10
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
2 large eggs
1/2 cup granulated white sugar
1/2 cup sunflower oil
1 cup finely grated raw carrots
1/2 cup walnuts, coarsely chopped
1/2 cup raisins
1 tsp vanilla extract

• Preheat oven to 180 C.
• In a separate bowl whisk together the flour, baking powder, salt, and ground cinnamon.
• In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated.
• Stir in carrots, walnuts, and raisins.
• Divide batter evenly among tulip molds. Bake for 20 minutes or until toothpick inserted in centers comes out clean. Let cool completely before frosting.
  

cream cheese icing - lightly enough to frost 10
4 ounces cream cheese, room temperature
1 cup powdered sugar, sifted
1 tsp vanilla extract

• In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract.
• Whisk until smooth.
• Frost cupcakes and draw outline using the frosting pen.