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Preheat the oven to 180°C, gas mark 4. Place 12 paper muffin cases in a deep bun or muffin tin.
Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
Using a metal spoon, gently fold in the flour, spice, grated carrot, vanilla extract and half the orange zest, until thoroughly combined.
Divide the mixture between the muffin cases then place in the oven for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a cooling rack.
For the frosting, beat together the soft cheese and icing sugar until smooth. Chill until ready to use. Spread liberally over the cooled cakes and top with the remaining zest, or, as shown, make long strips of zest using a zester.
You can make 18-20 smaller cakes in fairy cake cases, if you prefer. Cook for 18-20 minutes. For added texture and flavour, try adding chopped nuts or pecans to the mixture. Once the cakes are frosted they should be eaten within a couple of hours or stored in the fridge.
Typical values per item when made using specific products in recipe
Energy | 1,294kJ/ 310kcals |
|---|---|
Fat | 17g |
Saturated Fat | 3.7g |
Carbohydrates | 34g |
Sugars | 21g |
Fibre | 2g |
Protein | 4.9g |
Salt | 0.4g |
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