Step 1: Preheat oven to 170C/150C fan forced.
Step 2: Line 2 x 12 hole (1 tablespoon capacity) mini muffin trays with paper cases.
Step 3: Sift flour and allspice into a large bowl and stir in carrot and oats and make a well at centre.
Step 4: Whisk the eggs, sugar and oil in a jug and add to flour mixture, mix well to combine.
Step 5: Spoon mixture into prepared trays and level surfaces.
Step 6: Bake for 15 minutes or until a skewer inserted at centres comes out clean.
Step 7: Stand in trays for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Top each of the cooled cakes with Orange Swirl Icing.
Step 9: ORANGE SWIRL ICING - using an electric mixer beat cream cheese, butter and essence in a bowl until smooth and creamy. Gradually add icing sugar and beat until combined and than add orange food colouring and swirl to create a marbled effect.
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