500ml (2 cups) roughly grated carrots
400g can crushed pineapple
3 large eggs, slightly beaten
90ml (6 tbs) buttermilk
500ml (2 cups) sugar
375ml (1 and 1/2) oil
5ml (1 tsp) vanilla essence
200g Pecan nuts, roughly chopped (keep a few out for decoration)
750ml (3 cups) cake flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) baking powder
pinch of salt
5ml (1 tsp) ground cinnamon
5ml (1 tsp) ground ginger
5ml (1 tsp) ground nutmeg
1. Combine carrots, pineapple, eggs, buttermilk, sugar, oil, vanilla essence and pecan nuts, in a large bowl.
2, Sift the flour and remaining dry ingredients and add to the carrot mixture.
3. Place paper cup cakes in a large muffin pan and fill to 3/4 full.
4. Bake for 25 to 30 minutes in a pre-heated oven at 160 degrees Celsius.
5. Test with a toothpick, if it comes out clear you know the cakes are done.
6. Allow to cool completely before putting topping on.
Topping:
Don't over mix the topping or you will find it tends to become runny. You will need 2 x tubs of smooth cream cheese, 250ml (1 cup) sifted icing sugar, 15ml (1 tbs) fresh lemon juice. Simply mix all the ingredients to a smooth texture, keep in the refrigerator until the cup cakes are completely cool.
To complete:
Swirl the cream cheese topping over the cup cakes, sprinkle with chopped nuts.
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