Mini Carrot Cakes

Preheat your oven to 175°C (350°F) and either grease or line a 28x40 cm (11x16 inch) sheet pan with parchment paper.

Using an electric hand mixer whip the room temperature eggs, oil, granulated sugar, and brown sugar together for 1-2 minutes until smooth and well combined.

Sift the dry ingredients—flour, baking powder, baking soda, cinnamon, and salt—into the wet mixture. Gently fold them in, then fold in the shredded carrots.

Pour the batter into the prepared pan and bake at 175°C (350°F) for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Let the carrot sheet cake cool to room temperature before cutting the mini carrot cakes out.

Whip together the cream cheese, mascarpone, vanilla and sifted powdered sugar using an electric hand mixer. Once the frosting reaches a fluffy, pipeable consistency, stop whipping to avoid it becoming runny.

Using an approximately 8 cm (3 inch) diameter cookie cutter, cut out 14 circles from the carrot cake.

Transfer the cream cheese frosting into a piping bag fitted with a Wilton 1M piping tip. Pipe a layer of frosting onto one cake circle, then place another circle on top. Pipe more cream cheese frosting on top of the second circle.

For the carrot decoration, color one portion of the cream cheese frosting green and the other orange using high-quality gel food coloring. Transfer the colored frostings into two separate piping bags fitted with a small round nozzle. Pipe carrot shapes on top of the cream cheese frosting, as shown in the picture.

Serve the carrot mini cakes fresh. Any leftovers can be covered and stored in the refrigerator for 1-2 days.