C's carrot (cup)cakes with maple cream cheese icing

Having made sugar carrots recently, decided to bring a carrot cake for a picnic today.

Ah... what a glorious spring day it was!
Minimum of 9°C, Maximum of 25°C.
Fine. Moderate W/SW winds.

Kings Park Perth, here we come...


And since the mini version of anything ALWAYS looks more adorable, a batch of Carrot Cupcakes was made too!


For those who are interested, recipe as follows (for 1x large cake, 6x cupcakes):
Cake
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
1.5 cups brown sugar
1.25 cups oil
4 large eggs
3 cups grated peeled carrots
1.25 cups coarsely chopped walnuts (toasted)

Preheat oven to 160°C. Mix flour, baking soda, salt and spices in medium bowl. Whisk sugar and oil in large bowl until well blended. Add eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots and walnuts. Spoon batter into prepared pans.

Bake cakes until skewer inserted into center comes out clean, about 45 minutes (less for cupcakes). Cool cakes completely and decorate as desired.

Icing
1 packet cream cheese (eg Philadelphia)
5 tablespoons butter
0.5 cups sugar
0.25 cup maple syrup

Beat cream cheese, butter and sugar until light and fluffy. Beat in maple syrup. Chill until just firm enough to spread.

C