I think carrot cake is one of my all time favourites, I especially love ones full of nuts. This recipe is for individual cakes that can fit easily into a lunch box or popped into the mouth for a quick treat. I find that a lot of the recipes that I use are in American cup measurements so was thrilled to be sent a set of measuring cups in the guise of Russian dolls that all fit into one another from Find Me A Gift. The three cups fit into one another but make up six measurements between them, 1/4, 1/2, 1/3, 2/3, 3/4 & 1 cup and come with a handy measurement printed inside them for ease of use. I think they are great, look good in my kitchen and make a really lovely present too.

Ingredients

• 225g plain flour
• 150g caster sugar
• 2 large eggs
• 150g grated carrot
• 175ml vegetable oil
• 50g chopped walnuts
• 50g chopped pecans
• 1tsp bicarbonate of soda
• 1tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• zest of 1 lemon

For the icing

• 130g cream cheese
• 250g icing sugar
• 1 tbsp lemon juice
• Walnuts and Pecans to decorate

1. Preheat the oven to 200•C/ gas mark 6
2. Mix together the oil and the sugar and beat well.
3. Add one egg at a time and beat into the mixture
4. Add the flour, baking powder, bicarbonate of soda, vanilla extract & lemon zest and mix
5. Fold in the carrot and the nuts
6. Spoon generous amounts of mixture into muffin cases
7. Bake for approximately 15-20 minutes until firm and golden
8. Cool
9. Beat together the icing sugar and softened cream cheese until smooth
10. Add lemon juice to taste
11. Use the topping to decorate the cakes and top with a nut