Carrot Cake with Nuts
225g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
2 tsp ground mixed spice
150ml sunflower oil
175g soft light brown sugar
175g grated carrot
50g walnut pieces, roughly chopped
2 tbsp orange juice
For the frosting:
280g soft cream cheese
4 tbsp icing sugar
shredded zest of 2 oranges (for decoration)
Preheat the oven to 180'c/Gas Mark 4 and line a 12 hole muffin tin with cupcake liners.
Sift together the flour, baking powder, bicarbonate of soda and mixed spice. Put the oil, brown sugar and eggs in a large bowl and whisk then add the flour mixture. Squeeze any liquid from the carrots then fold into the mixture with the walnuts and orange juice.
Fill each cupcake liner with the batter and bake in the oven for about 25 minutes until well risen and firm to the touch, a skewer inserted in the middle should come out clean when the cakes are cooked. Leave in the pan to cool for 10 minutes then transfer to a wire rack to cool completely.
For the topping put the cream cheese and icing sugar in a bowl and beat together until light and fluffy. If you find the mixture is not sweet or thick enough keep adding icing sugar until you are happy.
When the cupcakes are cooled completely frost and decorate with orange zest, chill in the fridge until ready to serve.