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My easter Baking has begun!
I have been waiting for an excuse to use these cute loaf cases and have now found the perfect recipe.  Perfectly moist carrot cake with pecans and sultanas – perhaps a slightly healthier but indulgent alternative to chocolate……

Easter Carrot and Pecan Mini Loaves

300g self raising flour
1/2 tsp baking powder
2 tsp ground cinnamon
100g golden castor sugar
100g dark brown sugar
100ml groundnut oil
150ml olive oil
4 eggs
220g coarsely grated carrots
150g sultanas
150g Pecans

Preheat the oven to 160c fan, gas mark 2. Place the flour, baking powder, cinnamon and sugars in a bowl – mix well crushing any lumps.
In a separate bowl mix the eggs and the oil together until combined.
Add the egg mixture and grated carrots, pecans and saltanas to the dry ingredients then fold until combined.

Place 10 loaf cases on a baking tay and divide the mixture between each case filling them to just over to 3/4 full.

Bake in the oven for 30-40 minutes until firm on top.


75 butter (room temp)
175g Icing sugar/Powdered sugar
1 tsp vanilla extract
2 tbsp milk
Mini eggs for decoration

Mix the butter with a wooden spoon until nice and soft, then gradually add the icing sugar until smooth and creamy. Add the vanilla extract then the milk until a soft piping consistency.

 Easter cakes