• Preheat your oven to 350 degrees F. Grease and flour mini bundt pans. I prefer to use this baking spray, it’s easy and my cakes always come loose easily!
• In a large mixing bowl, use a whisk to stir together eggs, oil, brown sugar, sugar, and vanilla.  Set this bowl aside.
• In a medium mixing bowl, stir together the flour, baking powder, cinnamon, salt, baking soda, and ginger.  Stir in the carrots.
• Add this dry mixture to the ingredients in the large mixing bowl.  Stir until it is well blended.

  Fill the mini bundt pans ⅔ full.  (You may fill them a little more if you still have some batter left, but so not fill more than ¾ of the way full or they will spill over. )
• Bake for 15 to 20 minutes.  The bundt cakes will spring bake when you touch lightly. 

  When you remove them from the oven, place them on cooling racks.  Allow to sit for 5 minutes before removing cakes from pans and cooling completely before frosting. 

Frosting

• To make the frosting, cream together the cream cheese and butter.  Beat until smooth.  Add 2 cups of icing sugar and mix until incorporated.  Then add the maple syrup and the rest of the icing sugar.  Beat until completely mixed.  The frosting will be thick and cream at this point, perfect for piping on or even spreading on with a butter knife.  If you prefer to drizzle your frosting on like a glaze, add maple syrup a teaspoon at a time to thin it out. (or you can add milk a tablespoon at a time if you don’t want an overly maple flavor in your frosting)