1-Getting started: Getting started with these mini Easter carrot cakes is as easy as turning on your oven. Begin by preheating it to 350 degrees F and preparing an 8×8-inch baking pan with grease and parchment for smooth baking. This recipe serves 4 and takes about 57 minutes total, including prep, cooking, and decorating time.

2-First, whisk together the dry ingredients: 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon salt in a bowl. In another bowl, beat 1/4 cup unsalted butter, 1/4 cup neutral oil, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy, which takes about 2-3 minutes.

3-Next, add 2 eggs to the butter mixture and beat until combined. Then, alternate adding the dry mixture and 1/3 cup buttermilk, starting and ending with the dry ingredients, and mix just until combined. Fold in 1 1/4 cups grated carrots and 3/4 cup roughly chopped walnuts to keep the batter moist and textured.

4-Pour the batter into the prepared pan and bake for 30-45 minutes, or until a skewer comes out clean. Let the cake cool in the pan for 5-10 minutes before transferring to a rack. For the frosting, brown 6 tablespoons unsalted butter in a saucepan until it smells nutty, then chill it for about 10 minutes.

Making the Frosting: Beat the browned butter with 5 ounces cream cheese until smooth, then add 1/2 teaspoon vanilla extract, a pinch of salt, 1 1/2 cups sifted powdered sugar, and 2 teaspoons heavy cream. Beat for 3 minutes until fluffy; if it’s too loose, chill and re-beat.

For decorations, divide 4 tablespoons of frosting into two bowls, add 3 tablespoons powdered sugar to each, and tint one with orange food coloring gel and the other with green. Use piping bags to add carrot shapes on top. This step makes your cakes look festive and ready for Easter gatherings.