Carrot Coffee Cake

1. Preheat oven to 350º F.
2. Squeeze out any excess juices from the carrots by squeezing them through paper towels. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream the sugars and oil together on medium speed until 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 followed by the flour, baking powder, salt, and cinnamon. Add in the shredded carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
6. Prep a mini loaf pan by coating it with cooking spray.
7. Carefully scoop the batter into the pan and smooth it out with an offset spatula.
8. Bake for 23-26 minutes until a toothpick inserted into the center of a cake comes out clean.
9. Cool for 5 minutes on a cooling rack before gently running a knife along the edges and carefully turning them out onto a cooling rack to cool completely.

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.

Assembly

1. Transfer frosting to a piping bag fitting with a large round piping tip.
2. Once the cakes have cooled, use a serrated knife to carefully cut off the tops of each cake so they're level.
3. Holding the piping bag directly above the top left corner of a mini cake, carefully pipe in a zig zag motion, working your way to the bottom of the cake until it is fully covered.
4. Top with finely chopped walnuts. Repeat this process with the remaining mini cakes until all are frosted. Enjoy!