175g Brown Muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
zest of 1 orange
150ml sunflower oil
200g carrots, grated
For the icing
100g butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract
Heat oven to 180C/gas 4
Line a 12 hole muffin tin with cases
Mix the sugar, flours bicarbonate of soda and the orange zest in a large mixing bowl.
Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot.
Divide the mixture between cases and bake for 20 – 22 mins until a skewer, poked in, comes out clean.
Leave to cool.
For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla.
Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.