Mini Carrot Cakes

• 200g cake flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 120g castor sugar
• 120g light brown sugar
• 225ml vegetable oil
• 180g buttermilk
• 160g grated carrots

• 250g soften cream cheese
• 50g unsalted butter, room temperature
• 300g icing sugar
• Pecan nuts for sprinkling

Preheat the oven to 160°C. Prepare a Le Creuset 12 cup Brownie Tray with baking spray. Using a pastry brush, brush each cup to ensure its well-greased.

Combine the cake ingredients in a large bowl and mix well. Divide the batter between the 12 cups and bake for 22 minutes. Allow the cakes to cool completely in the pan for 10 minutes.

For the frosting, beat the cream cheese and butter for 2 minutes. Sift the icing sugar, in 2 additions, mixing well after each addition. Frost the mini cakes as desired and add a sprinkling of pecans.