Carrot and Orange Cupcakes

225g / 8oz caster sugar
3 eggs
200ml / 7 fl oz vegetable oil
grated rind and juice of 1 orange
225g / 8oz self-raising wholemeal flour
1 tsp ground cinanmon
1/2 tsp grated nutmeg
pinch of salt
350g / 12oz grated carrot, squeezed dry
175g / 6oz walnuts, chopped (I used pecan nuts)

Oven: 180C

Makes 12 large muffins (get your bun tin lined with cases ready)

Beat the sugar, eggs, oil, orange rind and juice together until light and frothy. Stir in the flour, spices and salt and beat for a further minute. Stir in the nuts and carrots.

Fill the prepared cases and bake for 20-25 minutes until the cakes are firm in the centre. Turn out onto a wire rack to cool.



Cream cheese frosting:
140g/ 5oz softened butter
225g / 8oz cream cheese
225g-250g / 8-9oz icing sugar

Beat the butter and cream cheese together until thoroughly blended, soft and creamy. Gradually beat in the icing sugar until the mixture is smooth, with a spreadable consistency.