175g brown muscovado sugar
100g wholemeal self raising flour
100g self raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
zest 1 orange
2 eggs
150ml sunflower oil
200g carrots, grated
orange sprinkles, to decorate
For the icing:
100g butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract
Pre heat the oven to 180'c/Gas Mark 4 and line a 12 hole muffin tin with cases. In a large mixing bowl mix together the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil then stir into the dry ingredients, with the grated cafrrot. Divide the mixture between the cases and bake for 20 - 22 minutes until a skewer poked in the middle comes out clean. Cool on a wire rack.
To make the icing beat the butter until really soft then beat in the soft cheese, icing sugar and vanilla. Using a palette knife or cutlery knife swirl the icing on top of the cakes then sprinkle with decorations.
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