Into the cupboard and I spotted these very cute Paper Baking Cups that I bought a couple of weeks ago...couldn't resist them... and they can be used for muffins also plus desserts...
So I thought I'd do Cup Cakes instead of a large cake...
Just as well I had pecan nuts in the cupboard...here they are having a quick roast...I love the smell of nuts roasting!!!
All out of the oven...and here they are!!!
Seeing it was a First Birthday...sprinkles!!!
I have made this cake before but these ones were much moister than a large one...
And for anyone who'd like to try...below is the recipe...
CARROT CAKE WITH HONEY CREAM-CHEESE FROSTING
Cooking time...1 hour
1 and a 1/4 C pure light olive oil
1 and a 1/4 C light brown sugar
3 C coarsely grated carrot
1 C toasted Pecans...roughly chopped
2 and a 1/4 C gluten-free SR Flour
1 t Bicarbonate of Soda
1 t mixed spice
HONEY CREAM CHEESE FROSTING
250g Cream Cheese
2 T honey
1/4 C pure Icing Sugar...sifted
1. Pre-heat oven to 180c. Line base & sides of 23cm springform tin with baking paper.
Beat oil, sugar and eggs in the large bowl of an electric mixer until thick and creamy.
Add carrot and pecans.
2. Sift in flour, bicarb and mixed spice, then stir with wooden spoon until combined.
Pour mixture into the prepared tin and bake for 50-60m, or until cake starts to shrink from the sides of the tin and the top bounces back gently when touched with your fingertips.
Stand for 10m before inverting onto a wire rack to cool.
3. To make frosting...
Beat cream cheese, honey and icing sugar in the small bowl of an electric mixer until smooth.
Spread over top of cooked cake...
~Recipe from Better Homes and Gardens~
I found that the cup cakes only took about 20m to bake...
Think I'll make these more often now...as they probably will last better that a full cake for us...seeing I'm the only Gluten Intolerant one around here...
If anyone does make them I'd love to know how you go...