Ingredients
- 1 cup self-rising flour
- 1 teaspoon ground allspice
- 1 cup finely grated carrot
- 1/4 cup oats (instant rolled)
- 2 large eggs (at room temperature)
- 1/2 cup firmly packed brown sugar
- 1/2 cup oil (vegetable or sunflower oil)
- Orange Swirl Icing (1 quantity, recipe to follow)
- FOR ORANGE SWIRL ICING
- 90 grams cream cheese (at room temperature)
- 20 grams butter, at room temperature
- 1/2 teaspoon vanilla essence
- 1 1/4 cups icing sugar (sifted)
- Few drops of orange food colouring
How to Make
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Step 1: Preheat oven to 170C/150C fan forced.
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Step 2: Line 2 x 12 hole (1 tablespoon capacity) mini muffin trays with paper cases.
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Step 3: Sift flour and allspice into a large bowl and stir in carrot and oats and make a well at centre.
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Step 4: Whisk the eggs, sugar and oil in a jug and add to flour mixture, mix well to combine.
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Step 5: Spoon mixture into prepared trays and level surfaces.
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Step 6: Bake for 15 minutes or until a skewer inserted at centres comes out clean.
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Step 7: Stand in trays for 5 minutes, then transfer to a wire rack to cool completely.
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Step 8: Top each of the cooled cakes with Orange Swirl Icing.
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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.
We hope you enjoy this recipe!
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