I have come to like a rather dense cake when fruits or veggies are
part of the mix, and yesterday I baked one from a recipe I wanted to
make changes to, aiming for more density than when last made several
years ago. My changes were, in part, increasing cinnamon and vanilla,
adding ginger and nutmeg, as well as adding a coconut flavoring to the
gooey icing. The ingredients are intended for a Bundt, tube or angel
food pan, but this time I chose to make five minis (which rose very
well and rounded). Success! This is the best carrot cake I have ever
made or enjoyed from another’s recipe, including the 20 or so minis I
made for the Christmas boxes. Next time I make the minis I will
evenly pour the batter into six tins, rather than five, so that when
frosted I can sprinkle on their orange sugar flakes (very thin, fluffy-
like flakes) and put the pan covers on without them
smushing. ...Enjoy if you will, Picky

Iced Carrot Cake
1-1/2 cups veg. oil
2 cups granulated sugar
2 extra large or jumbo eggs
8 oz. can of crushed pineapple, w/juice
2 cups grated carrot (no more than 1/8” shred)
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt (kosher flaked)
2 tsp. ground cinnamon (quite rounded)
1/2 tsp. ground ginger
3/4 tsp. nutmeg zest
1 cup chopped nuts (walnuts this time)
2 tsp. vanilla (1 Tbsp.)
Cream together the oil and sugar. Add eggs, pineapple and
carrots, mix well. Whisk together all dry ingredients, mix into the
wet batter adding the nuts and vanilla last. Bake at 350 (minis 325)
in ungreased parchment-lined pan/s for 1 hour, 15 minutes (minis 50
minutes) until pick-test done. Do not turn cake/s out until
completely cooled in pan/s.
Cream Cheese Icing, beat all together well:
8 oz. cream cheese, softened
12 Tbsp. butter, softened
2 tsp. milk
Scan 1/2 tsp. Coconut Flavoring
2 tsp. vanilla, dash of salt (vanilla overflowing)
4 cups powdered sugar (though the less sugar, the more gooey the
icing)
Thinly frost cake sides first so as to "contain" crumbles. Very
thickly frost tops only on minis.