Preheat your oven to 350°F (175°C) and grease your mini bundt cake pans.

In a mixing bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

In another bowl, combine granulated sugar, eggs, buttermilk, avocado oil, and vanilla extract and whisk until smooth.

Gradually add the dry mixture into the wet mixture, stirring gently until just combined.

Fold in the finely grated carrots and chopped walnuts until evenly distributed.

Carefully divide the batter into prepared mini bundt pans, filling each about two-thirds full.

Bake for 20-25 minutes, checking with a toothpick for doneness.

Allow mini bundt cakes to cool in the pans for about 10 minutes, then invert onto a wire rack.

Prepare frosting by blending cream cheese and unsalted butter until creamy, then gradually add powdered sugar and mix until smooth.

Decorate cakes with frosting and assorted Easter candies and edible grass.