Mini Carrot Cakes

On the blog, Panini Happy, I continually challenge myself to find new ways to use my panini press – everything from sandwiches to ice cream cones. Once I discovered that I could bake with my panini press, using simple ramekins right on the grill, it opened up many new possibilities. This Mini Carrot Cake with Maple Cream Cheese Frosting is small enough to satisfy the craving of just one or two people. 

First, heat panini maker to 350°F (make sure panini maker sits flat on your work surface). Spray 2 (6-oz) individual baking dishes (ramekins) with cooking spray. 

In small bowl, stir together flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside. In medium bowl, beat egg white, brown sugar, oil, milk and vanilla with wire whisk until blended. Stir in flour mixture until combined; stir in carrots, raisins and walnuts.

Divide batter evenly between ramekins.

Set ramekins on lower grill of panini maker; close lid until upper grill makes contact with tops of ramekins. Bake 17 to 19 minutes or until cakes are set and spring back when touched lightly in center.

Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely.

Meanwhile, make maple-cream cheese frosting. In small bowl, beat together cream cheese and butter with electric mixer on low speed until blended. Beat in powdered sugar and maple syrup until smooth. Fill and frost layers with maple-cream cheese frosting.

Sprinkle with toasted walnuts and enjoy!