Mini Layered Carrot Cakes

1. 1

   Preheat the oven to 350 F. Spray a rimmed baking sheet (half sheet pan (approximately 13" x 9", and 1" deep sides) with baking spray, then line it with parchment paper. Set aside until ready to use.

2. 2

   Whisk the dry ingredients together in a large bowl. (Flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.) Set aside.

3. 3

   In a separate large bowl, whisk the eggs and both sugars together. Add the oil, Greek yogurt, and vanilla. Whisk until everything is fully blended.

4. 4

   Slowly add the wet ingredients to the bowl of dry ingredients, whisking as you combine. Once fully blended, use a spatula fold in the grated carrots. Be careful not to overmix.

5. 5

   Pour the mixture into the prepared rimmed baking sheet, and bake at 350 F for 25-30 minutes, until the center is set and the cake is fully baked through.

   25 min
6. 6

   Remove from the oven, and allow the cake to cool in the pan for about 10 minutes. Transfer the cake to a wire baking rack, and cool another 20 minutes.

7. 7

   Once the cake is completely cooled, use a 1 1/2" biscuit cutter to cut circles out of the cake.

8. 8

   Spread a layer of cream cheese frosting on top of each tiny cake, and set the un-frosted side of one cake on top of the frosted part of another cake, to create two "layers" with frosting in between them.

9. 9

   Top the "layered" cake with grated cinnamon, chopped walnuts, or sprinkles. Enjoy immediately, or refrigerate in a tightly sealed container for up to a week!

For Cream Cheese Frosting:

1. 10

   Add the cream cheese and butter to a large mixing bowl. Use a handheld mixer to cream them together until totally blended (a couple of minutes). Beat in the vanilla and salt until combined.

2. 11

   Add the powdered sugar, one cup at a time, and beat it in on “low” until combined.