Lavender and pecan carrot cakes

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 21
Servings 24
Time 30 minutes

Ingredients

  • 4
    large eggs
  • 300
    g
    sugar
  • 375
    ml
    oil
  • 250
    g
    carrots, peeled and finely grated
  • 50
    g
    apple, peeled and roughly grated
  • 200
    g
    cake flour
  • 10
    ml
    cinnamon
  • 10
    ml
    bicarbonate of soda
  • 5
    ml
    salt
  • 25
    fresh lavender flowers
  • 20
    g
    coconut
  • 100
    g
    pecan nuts, chopped
  • 5
    ml
    vanilla essence
  • ICING
  • 12
    fresh lavender flowers
  • 10
    ml
    lemon juice
  • 50
    g
    butter
  • 500
    g
    icing sugar
  • 5
    ml
    vanilla essence
  • 200
    g
    plain smooth cream cheese
  • pecan nuts, finely chopped and whole fresh lavender flowers to decorate
 

Method

30 minutes
 
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.
 

Read more on: bake
 

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