
Little Carrot Cake Trees
Here carrot cake takes the shape of individual trees, flavoured with cinnamon and ground hazelnuts. The Cornets Party cones give the batter its pointed shape, before a cream cheese frosting dresses each one in white.
- Total time
- 40 min
- Prep
- 10 min
- Cook
- 20 min
- Rest
- 10 min
Ingredients
Method
Heat the oven to 180 °C (350 °F).
Grate or very finely chop the carrot. Stir in the egg, 30 ml (2 tbsp) of the oil, the brown sugar, flour, baking powder, cinnamon and ground hazelnuts until evenly combined.
Pour the remaining 15 ml (1 tbsp) oil into the Tupperware Cornets Party cones, turn to coat the inside, then tip out the excess. Fill with batter and stand the cones point down in a deep dish to keep them upright.
Bake for about 20 minutes (or microwave for about 3 1/2 minutes at 360 W). Leave to rest for 10 minutes before easing the cakes out carefully.
Whisk the melted butter, icing sugar, vanilla and cream cheese into a smooth frosting and spread it over the trees.







