Preheat the oven to 350F. Coat mini bundt pans or mold with cooking spray.

In a large mixing bowl, whisk together eggs, veg oil, sugars, and vanilla until smooth.

In another mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, baking soda, and ginger until well combined.

Fold dry mixture from step 3 into the wet ingredients from step 2 using a rubber spatula until totally incorporated then mix in the carrots and walnuts until well combined.

Fill the mini bundt pans ⅔ full with batter then bake in the oven for 20-27 minutes or until golden brown and a toothpick inserted comes out clean (the bundt cakes should spring back when you touch lightly with your finger). Repeat with remaining batter. Allow cakes to cool completely before frosting.

While the cakes bake, make your cream cheese frosting: In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl and an electric whisk), beat together cream cheese and butter until smooth. Add in the powdered sugar, maple syrup, vanilla, and salt then and mix until fully incorporated and fluffy, about 2-3 minutes. Pipe the frosting onto cooled mini bundt cakes however you’d like then top with extra chopped walnuts and serve :)