Mini Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes

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

Cream Cheese Frosting

• 450 gms cream cheese softened, full fat, 16 oz
• 115 gms unsalted butter at room temperature, ½ cup
• 1 tsp vanilla extract
• 300 gms confectioners sugar 2 ½ cups
• 1 pinch salt

Fondant Carrot Toppers

• orange fondant
• Green Fondant
• water