Ingredients
100g wholemeal self-raising flour
100g self-raising flour
175g brown muscovado sugar
1 tsp bicarbonate of soda
2 tsp mixed spice
zest 1 orange
2 eggs
150ml sunflower oil
200g carrots, grated
For the icing
100g butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract
Chopped pecan nuts for decoration
Method
Heat oven to 180°C. Line a 12-hole baking tin with cases.
In a large mixing bowl, mix 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 carrot.
Place the mixture into the cases and bake for 20-22 mins until a cake tester comes out clean.
Before icing Cool on a wire rack.
For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a piping bag with nozzle to swirl the icing on top of the cakes
Sprinkle with pecan nuts.
Products used
Sweetly Does It Pack of 24 Gold Foil Cake Cases
Master Class Non-Stick 12 Hole Deep Baking Pan
Home Made Traditional Stoneware 29cm Mixing Bowl
Master Class Non-Stick 23cm x 26cm Cooling Tray
Colourworks Silicone Mixing Spoon
Sweetly Does It Stainless Steel Cake Tester
Sweetly Does It Icing Bag 30cm
Sweetly Does It Medium Open Star Icing Nozzle
