This recipe takes a very familiar dessert, carrot cake, and turns it into mini-cakes perfect for packing in lunches for a delicious afternoon snack. Whether you bring it to work or school, this cake is always a winner when 3pm rolls around and you start getting hungry. This recipe can also be made the traditional way, in a regular sized cake pan. If you're feeling a craving for an extra bit of sweetness, frost it with our delicious and quick lime-cashew icing. Try keeping the icing in a jar in the fridge and only frost the cakes when you're about to serve them - it'll keep it's beautiful colour, and stop the cake from getting soggy!