Preheat the oven to 180°C (160°C Fan, 350F, Gas Mark 4).
Sift the gluten free flour, Baking Powder and cinnamon into a mixing bowl. Using the Vanilla Grinder, grind the Vanilla into the batter to taste (roughly 5 or 6 turns). Stir in the sugar, dried fruit and chopped nuts. Make a well in the centre. Gradually mix in the eggs and oil.
Stir in the grated carrot to form a well blended, thick batter.
Lightly grease 8 mini loaf tins and arrange on a baking tray, or use a 12 hole mini loaf tray.
Divide the mixture between the cake tins, smooth the tops and bake in the oven for about 25 minutes, until risen, firm to the touch and lightly golden.
Leave to cool for 10 minutes then turn on to a wire rack to cool completely.
To decorate, arrange the pecan and walnut halves on a sheet of baking parchment. Shake the can of Shimmer Spray until you can hear the ball bearing, and spray over the nuts until they become golden. Leave for a few minutes to dry.
Sift the icing sugar into a small bowl.
Add the Vanilla Extract and 10-15ml (2-3 tsp) warm water to make a smooth, piping icing.
Spoon the icing into a small piping bag without a nozzle.
Put a tray underneath the wire rack of cakes. Snip off the end of the piping bag and pipe the icing back and forth across the tops of the cakes to decorate with a zig-zag pattern.
Top each with the gold pecans and walnuts and leave aside for a few minutes to allow the icing to set. Your cakes are now ready to serve and enjoy!