Mini Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes

• 250 gms – 2 cups all purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp ground ginger
• 400 gms – 2 cups sugar
• 1 ¼ cups vegetable oil
• 4 large eggs at room temperature
• 390 gms – 3 cups grated carrots

Cream Cheese Frosting

• 450 gms – 16 oz. FULL FAT cream cheese softened
• 115 gms – ½ cup unsalted butter at room temperature
• 1 tsp vanilla extract
• 300 gms – 2 ½ cups confectioners/icing sugar
• 1 pinch of salt

Fondant Carrot Toppers

• Orange fondant
• Green Fondant
• water