• 150 g (5 oz) lightly salted butter, softened
  • 150 g (5 oz) light muscovado sugar
  • 3 eggs
  • 150 g (5 oz) self-raising flour
  • ½ teaspoon baking powder
  • 1 teaspoon ground mixed spice
  • 75 g (3 oz) ground walnuts
  • finely grated rind of 1 orange
  • 150 g (5 oz) carrots, grated
  • 50 g (2 oz) sultanas
  • 125 g (4 oz) full-fat cream cheese
  • 275 g (9 oz) icing sugar
  • 1 tablespoon lemon juice
  • chopped walnuts, to decorate

Line a 12-section muffin tray with paper muffin cases. Put the butter, muscovado sugar, eggs, flour, baking powder, mixed spice, ground walnuts and orange rind in a bowl and beat with a hand-held electric whisk for about a minute until light and creamy.

Stir in the grated carrots and sultanas until evenly mixed. Divide the cake mixture between the paper cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25 minutes or until risen and just firm to the touch. Leave in the tin for 5 minutes, then transfer to a wire rack to cool.

Beat the cream cheese in a bowl with a wooden spoon until smooth and creamy. Beat in the icing sugar and lemon juice. Spread over the tops of the cakes using a small palette knife and scatter with chopped walnuts to decorate.

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