Carrot Cakes These individual-size cakes have all their frosting in the middle, making them easy to eat (and pack up for picnics). Prep and Cook Time: about 1 hour. Notes: This recipe can easily be doubled, and may also be baked as cupcakes (you'll get about 7 cupcakes): Pour batter into lined, 1/2-cup muffin tins and bake at 350° for 18 minutes, or until a toothpick inserted in the center comes out clean. Cool in tins 5 minutes, then turn onto a rack. Frost the cupcakes once they're completely cooled. Yield: Makes 10 to 12 cakes 3 tablespoons unsalted butter, softened, plus more for cookie sheets 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1/2 teaspoon cinnamon 1 teaspoon ground ginger Pinch ground cloves 1/8 teaspoon freshly, finely grated nutmeg 1/8 teaspoon freshly, finely ground black pepper 6 tablespoons vegetable oil 1/2 cup firmly packed light brown sugar 1 large egg 1/4 cup sour cream 3/4 teaspoon vanilla, divided 1 1/2 medium carrots, peeled and shredded on the fine side of a box grater (to yield 1 cup) 1/4 cup unsweetened shredded dried coconut 5 ounces cream cheese, softened 2/3 cup powdered sugar 1 teaspoon heavy cream or milk 1. Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment. 2. In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined. 3. Drop 1-Tbsp. circles of batter onto baking sheets about 1 in. apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets. 4. Using a stand mixer or hand mixer, beat cream cheese until very soft. Add butter and beat until smooth and well blended. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 tsp. vanilla. 5. Flip cakes over and spread about 1 1/2 tbsp. frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting
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