Ingredients

Spiced Carrot Baby Cakes:
• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cardamom
• 1/4 teaspoon cloves
• 1/2 teaspoon baking spice
• 1 teaspoon cinnamon
• 3 large eggs
• 1 1/2 sticks butter, unsalted
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups shredded carrots
• 1 cup chopped pecans
• 1 cup golden raisins
• 1 cup crushed pineapple, drained
Amaretto Frosting:
• 1 cup {2 sticks} unsalted butter, softened
• 3 1/2 - 4 cups confectioners sugar, depending on desired consistency
• 2-3 tablespoons heavy cream
• 3 tablespoons Amaretto liquor
• cinnamon {optional}

Instructions

Spiced Carrot Baby Cakes:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a 12 cup muffin pan with paper lines and set aside.
3. In your stand mixing bowl, cream butter and sugars.
4. Add eggs; one at a time.
5. Add vanilla extract.
6. In a separate bowl, mix in flour, baking soda, baking powder, salt and spices.
7. Alternating, add the dry ingredients and buttermilk to the egg mixture, ending with the dry ingredients.
8. Stir in carrots. Fold in pecans. Pour into prepared pan.
9. Bake in the preheated oven for 18 to 21 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
11. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Amaretto Frosting:
12. Cream butter in your stand mixer bowl for 3 minutes.
13. Slowly add in confectioner sugar.
14. Add Amaretto liquor, one tablespoon at a time.
15. Add heavy cream, one tablespoon at a time, until desired consistency is reached.
16. Use your favorite decorating tip to top your cakes with frosting.
17. Sprinkle with cinnamon{optional}.