¾ cup vegetable oil
1 cup brown sugar, firmly packed
2 teaspoons vanilla essence
1 ½ cups plain flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
2 cups grated carrot (230g)
½ cup pecans, coarsely chopped
Extra ground cinnamon, to dust
125g cream cheese, chopped, at room temperature
50g unsalted butter, chopped, at room temperature
1 ½ cups icing sugar mixture
1 tablespoon maple syrup
Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
Beat eggs, oil, sugar and vanilla in a small bowl of an electric mixer on high speed for about 5 minutes, or until pale and creamy. Transfer to a large bowl.
Stir in combined sifted flour, cinnamon, baking powder and soda. Stir in carrot and pecans. Divide mixture evenly among paper cases (about 1/3 cup in each).
Cook in a moderately slow oven (160C) for about 30 minutes, or until golden and just firm in the centre, when lightly touched with fingertips. Remove. Stand in pan for 10 minutes. Transfer to a wire rack to cool completely.
To make frosting, beat cream cheese and butter in small bowl of an electric mixer until smooth and creamy. Gradually beat in sugar until combined. Beat in syrup until thick.
Spoon frosting on top of cakes. Dust with extra cinnamon.