1 cup oil
1 cup sugar
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
3 cups icing sugar
Beat well, then add
1 tub cream cheese plain beat again. Pipe as desired