
Carrot Cake Trees
Individual carrot cakes flavoured with cinnamon and ground hazelnuts, baked into a tall cone shape and finished with a cream cheese frosting so they look like little trees. The Cornets Party cones act as moulds, and the cakes can be baked in the oven or, in a hurry, in the microwave.
- Total time
- 40 min
- Prep
- 10 min
- Cook
- 20 min
- Rest
- 10 min
Ingredients
Method
Heat the oven to 180 °C (350 °F).
Chop the carrot very finely. Stir in the egg, 30 ml (2 tbsp) of the oil, the brown sugar, flour, baking powder, cinnamon and ground hazelnuts until evenly mixed.
Pour the remaining 15 ml (1 tbsp) oil into the Tupperware Cornets Party cones, turn them to coat the inside and tip out the excess. Fill the cones with the batter and stand them point down in a deep dish so they stay upright.
Bake for about 20 minutes (or microwave for about 3 1/2 minutes at 360 W). Let the cakes rest for 10 minutes, then ease them out of the cones.
Beat the melted butter, icing sugar, vanilla and cream cheese into a smooth frosting and spread it over the trees.







