Mini carrot and almond cakes

Almond and carrot cakes

• 100 g grapeseed oil, plus extra for greasing
• 220 g blanched almonds
• 300 g carrot, cut into pieces
• 1 tsp natural vanilla extract
• 3 eggs
• 150 g light brown sugar
• 2 tsp gluten free baking powder
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 pinch sea salt

Frosting

• 30 g shelled unsalted pistachio nuts
• 30 g walnuts
• 80 g raw sugar
• ½ orange, zest only, no white pith
• 100 g unsalted butter, cut into pieces, softened
• 200 g cream cheese, softened