Frosted Ginger-Chutney Mini-Carrot Cakes

2 cups all-purpose flour

1 cup granulated sugar

1 cup Light Brown Sugar -- Packed

2 teaspoons Baking Soda

1 teaspoon Ground Cinnamon

1/2 teaspoon Ground Ginger And Ground Allspice

1 cup Vegetable Oil

3 Egg

1 cup Carrots -- Shredded

1 cup Coconut -- Shredded

1 cup Walnus -- Chopped

1/2 cup Chutney -- Chopped

***CREAM CHEESE FROSTING***

1 package Cream Cheese -- (8 Ounces), Softened

4 cups powdered sugar

1 1/2 tablespoons Milk

1. In large bowl, combine dry ingredients; mix in oil, egg and remaining ingre dients, except frosting.

2. Spoon batter into cups of 2 mini-muffin tins, filling cups 1/2 full.

3. Bake in preheated 350-degree oven until toothpick inserted in cakes comes o ut clean, 15 minutes. Remove cakes from pans and cool on wire racks.

4. Frost with Cream Cheese Frosting.

Cream Cheese Frosting:

1. Beat cream cheese ina medium bowl until fluffy.

2. Beat in sugar and enough milk to make frosting a spreadable consistency.

from the Frozen Assets List