Carrot Cakes with a twist

A decadent teatime treat is my take on the carrot cake. I have added cranberries, lemon zest and a few extras to make these the delicious morsels they are.

Carrot Cakes:

Ingredients:
300 ml Canola oil
400g castor sugar
4 medium eggs, lightly beaten
600g carrots, grated
125g pecan nuts chopped (more if you like)
a few pecan nuts crushed for decoration
3 tblsp cranberries
3 tblsp raisins
zest of one lemon
2 tblsp mixed seeds
350 g cake flour
1tsp mixed spice
2tsp each of baking powder and bicarbonate of soda
1/2 tsp each of ground cinnamon and cloves
large pinch salt

For the icing:
150g unsalted butter
350g cream cheese (low-fat)
200 g icing sugar (check as you go - you may need to add in more)

Method:
Preheat oven to 180'C. Lightly grease muffin trays.
Beat oil and sugar together and then slowly beat in the eggs. Beat until well blended.
Stir in the grated carrots, lemon zest, seeds, raisins, cranberries and nuts. Sift in the dry ingredients and fold until combined.
Divide the cake mixture into the muffin trays (3/4 full) and bake for about 20mins until a skewer comes out clean. Cool in the tins and then on wire racks.
To make the icing: Beat together the butter and soft cheese. Add in icing sugar and beat until combined.
Ice cakes when cooled and sprinkle with crushed pecan nuts.
These are a delicious teatime treat!