1 cup oil 1 cup sugar 3 eggs 1 ½ cups flour 1 teaspoon bicarbonate of soda 1 heaped teaspoon ground cinnamon 1 cup chopped Pecan Nuts 2 cups grated carrots
Cream oil sugar and eggs. Light and fluffy ± 5 minutes Sift the dry ingredients in a bowl. Add to the cream mixture , fold in until combined. Lastly mix in the carrots and pecans. Pour into a lined cupcake pan with paper cases bake at 180°C for 20 - 25 minutes. When cooled decorate.
Cream cheese Frosting 200g butter 3 cups icing sugar Beat well, then add 1 tub cream cheese plain beat again. Pipe as desired