CARROT SNACK CAKES WITH COCONUT LIME CREAM CHEESE ICING

My daycare kids were in for a treat today! I basically used this recipe, with some minor modifications. I doubled it and made 6 microwave mug cakes and 18 perfect petites. Here is the original (un-doubled) measurements:

1/2 c. flour
1/4 c. whole wheat flour
1/4 c. brown sugar
1/2 tbsp. Epicure's Pumpkin Pie Spice (original recipe called for 1 tbsp. but 1/2 was enough)
3/4 tsp. baking soda
pinch of salt
1 egg
1 tsp. vanilla
1/4 c. applesauce (instead of oil)
1/4 c. orange juice
1 carrot, grated (about 1/2c. or 2/3 c.)

Icing:
1/2 pkg. cream cheese, softened
1 tbsp. Epicure's Sweet Coconut Lime Fruit Dip Mix
2 tsp. honey

Combine flours, sugar, spice, baking soda, and salt. In a separate bowl, whisk together egg, vanilla, applesauce, and orange juice. Pour over dry ingredients and stir until just combined. Fold in carrot. Scoop into a greased ramekins and microwave for 2-4 minutes (start with 2 minutes and then check them and add more time if necessary). If using the Perfect Petites pan, grease each cavity and scoop in some batter. Bake at 350 F for 15 minutes.

For icing, combine all ingredients until smooth, then scoop onto the top of each little cake.