1tsp.Kosher Saltsuch as Diamond, or 1/2 tsp. Sea Salt
2Eggs
1/4cupGranulated Sugar
3/4cupLight Brown Sugar
1/4cupVegetable Oilor Applesauce
1/4cupfull-fat Plain Greek Yogurtor Sour Cream
1tsp.Vanilla
1 1/2 cupsfreshly Grated Carrot
For Cream Cheese Frosting:
8oz.Cream Cheese
1/2cupUnsalted Butter
2tsp.Vanilla
1/2tsp.Diamon Kosher Saltor 1/4 tsp. Sea Salt
4cupsPowdered Sugar
Instructions
Preheat the oven to 350 F. Spray a rimmed baking sheet (half sheet pan (approximately 13" x 9", and 1" deep sides) with baking spray, then line it with parchment paper. Set aside until ready to use.
Whisk the dry ingredients together in a large bowl. (Flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.) Set aside.
In a separate large bowl, whisk the eggs and both sugars together. Add the oil, Greek yogurt, and vanilla. Whisk until everything is fully blended.
Slowly add the wet ingredients to the bowl of dry ingredients, whisking as you combine. Once fully blended, use a spatula fold in the grated carrots. Be careful not to overmix.
Pour the mixture into the prepared rimmed baking sheet, and bake at 350 F for 25-30 minutes, until the center is set and the cake is fully baked through.
Remove from the oven, and allow the cake to cool in the pan for about 10 minutes. Transfer the cake to a wire baking rack, and cool another 20 minutes.
Once the cake is completely cooled, use a 1 1/2" biscuit cutter to cut circles out of the cake.
Spread a layer of cream cheese frosting on top of each tiny cake, and set the un-frosted side of one cake on top of the frosted part of another cake, to create two "layers" with frosting in between them.
Top the "layered" cake with grated cinnamon, chopped walnuts, or sprinkles. Enjoy immediately, or refrigerate in a tightly sealed container for up to a week!
For Cream Cheese Frosting:
Add the cream cheese and butter to a large mixing bowl. Use a handheld mixer to cream them together until totally blended (a couple of minutes). Beat in the vanilla and salt until combined.
Add the powdered sugar, one cup at a time, and beat it in on “low” until combined.
Notes
You can use whichever size biscuit cutter you like! You could also use cookie cutters!