Kumara Mini Cakes

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup packed brown sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 4 eggs
• 1-1/4 cups canola oil
• 3 cups shredded peeled kumara
  
• 1 teaspoon rum extract
• 1 can crushed pineapple, drained
  
• 1 cup golden raisins
• 1 cup chopped walnuts
• Icing:
• 1 package (8 ounces) cream cheese, softened
  
• 1 cup butter, softened
• 5 cups confectioners' sugar
• 4 teaspoons brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 1-1/2 cups ground walnuts
  

Directions

1. In a large bowl, combine the first eight ingredients. Add the eggs, oil, kumara and extract; beat until combined. Stir in the pineapple, raisins and walnuts.
   
2. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting. Yield: 1 dozen.