Carrot Cake Bundtlettes

1. Preheat oven to 350º F.
2. Whisk together the flour, baking powder, baking soda, salt and spices in a medium bowl and set aside.
3. In a stand mixer fitted with a paddle attachment or with a handheld mixer, cream both sugars and oil together on medium speed until well combined.
4. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
5. Add the sour cream and mix until combined.
6. With the mixer on low, add in the flour mixture followed by the carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
7. Coat a bundtlette pan like this with nonstick spray. Carefully add the batter to the pan for all 6 bundtlettes. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.
8. Bake for 19-21 minutes until a toothpick inserted into the center of the cake comes out clean.
9. Cool for 10 minutes on a cooling rack before gently running a knife along the edges and carefully turning the cakes out.

Cream Cheese Frosting

1. Cream the softened cream cheese until smooth.
2. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the heavy whipping cream.
3. Scrape down the sides of the bowl and mix just until combined.

Cake Assembly

1. Once your cakes have cooled, transfer frosting to a pastry bag fitted with a Wilton #12 tip.
2. While holding the bag upright, carefully pipe little dollops of frosting, swirling the bag at the end to give it a clean, flat top. You should be able to fit about 8 little dollops on the top of each bundlette.
3. Gently add chopped walnuts to the top of the cake. Chill until you serve. Enjoy!