Nude and Prude - Carrot Mini Naked Cake

Instructions

1. Line your mini baking pans with parchment paper. Set aside.
2. Preheat oven to 350 F.
3. In a bowl #1 combine 2½ cups flour, 2 tsp baking powder, 1 TBSP cinnamon, ½ tsp salt and ½ tsp nutmeg.
4. Set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, mix together ½ cup white sugar, 1 cup brown sugar and 1 cup oil.
6. Add 4 eggs, ½ TBSP vanilla and 1 cup sour cream and beat together until creamy.
7. Gradually add the flour mixture to the stand mixer and beat just until combined.
8. Stir in 2½ cups shredded carrots and 1¼ cup finely chopped walnuts.
9. Fill 3 mini pans with the batter. (the rest of the batter will be used for cupcakes)
10. Bake at 350 F until toothpick inserted comes out clean. (start checking after 10 minutes)
11. Cool it.
12. Optional:You can freeze overnight. It is easier to cut cake.
13. Then cut three of the layers in half horizontally. (you will have 6 layers)
14. *****************************************************************************************
15. Cream Cheese Frosting
16. Beat 8 oz cheese and 1 1/3 icing sugar and then add 1 tsp vanilla extract.
17. In a bowl  #2 whip 1 1/4 cups heavy cream until thick and fluffy.
18. Fold whipped cream into cheese mixture.
19. **************************************************************************
20. Assembly Line
21. Place one sliced cake layer on wire rack or plate.
22. Pipe cheese frosting and top with second cake layer.
23. Pipe cheese frosting and add 3 layer.
24. Spread cheese frosting on top and decorate.
25. Store in the fridge, covered for up to 4 days.
26. Repeat same for another 3 layers.
27. Now, you have 2 naked mini carrot cakes.