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