Carrot Mini Cakes

First, preheat the oven to 170 °C, prepare 2 small baking dishes (ramekins), each with a volume of approx. 200 ml, and place them on a baking sheet. Also prepare a medium-sized bowl.

Now prepare the dough: Peel the carrots and finely grate them into the prepared bowl. Then add spelt flour, baking powder, egg, ground cinnamon, ground nutmeg, ground ginger, honey, and a pinch of salt to the bowl and work into a smooth dough. Pour the finished dough into the ramekins and bake for 25–30 minutes at 170–175 °C. After baking, remove the cakes from the oven and let them cool in the ramekin for at least 30 minutes.

Meanwhile, prepare the frosting: Take a small bowl, put cream cheese, honey, and lemon juice into it and mix everything. Finally, spread the finished frosting on the cooled cakes and serve.