Name: Lavender and pecan carrot cakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 4.00 eggs large; 300.00 g sugar; 375.00 ml oil; 250.00 g carrots peeled, grated; 50.00 g apples peeled, grated; 200.00 g flour cake; 10.00 ml cinnamon ground; 10.00 ml Bicarbonate of soda; 5.00 ml salt; 25.00 fresh lavender flowers; 20.00 g coconut; 100.00 g pecan nuts chopped; 5.00 ml vanilla essence; 12.00 fresh lavender flowers; 10.00 ml lemon juice; 50.00 g butter; 500.00 g icing sugar; 5.00 ml vanilla essence; 200.00 g cream cheese smooth; 0.00 pecan nuts finely chopped

Recipe Disclaimer

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Ingredients (20)

4.00	eggs — large
300.00 g	sugar
375.00 ml	oil
250.00 g	carrots — peeled, grated
50.00 g	apples — peeled, grated
200.00 g	flour — cake
10.00 ml	cinnamon — ground
10.00 ml	Bicarbonate of soda
5.00 ml	salt
25.00	fresh lavender — flowers
20.00 g	coconut
100.00 g	pecan nuts — chopped
5.00 ml	vanilla — essence

ICING

12.00	fresh lavender — flowers
10.00 ml	lemon juice
50.00 g	butter
500.00 g	icing sugar
5.00 ml	vanilla — essence
200.00 g	cream cheese — smooth
0.00	pecan nuts — finely chopped

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Method:

Beat the eggs, gradually add the sugar and beat until creamy.
Add oil and beat well.
Stir in the grated carrot and apple.
Sieve the flour, cinnamon, bicarbonate of soda and salt together. Fold into the egg mixture.
Place the lavender in a food processor and blend until fine.
Add the lavender, coconut, pecan nuts and vanilla essence to the mixture and mix lightly.
Spoon the mixture into greased muffin pans until three-quarters full.
Bake in a preheated 160 °C oven for 25 to 30 minutes until a skewer inserted comes out clean. Leave to cool.
ICING
Mix flowers and lemon juice, heat in the microwave for 20 seconds, then allow to cool.
Beat the butter, add the icing sugar and vanilla essence and mix well.
Strain the lavender and reserve the juice.
Add the juice to the icing and fold in the cream cheese.
Spread icing over the cakes and decorate with pecan nuts and lavender.