175g light muscovado sugar
200g gluten free self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
zest 1 orange
150ml sunflower oil
200g carrots, grated
orange coloured sprinkles, to decorate
For the frosting
100g lactose free butter, softened
300g lactose free cream cheese
100g icing sugar, sifted
1 tsp vanilla extract
Serves - 8
Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, gluten free 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.
Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
For the frosting, beat the lactose free butter until really soft, then beat in the lactose free cream cheese, icing sugar and vanilla.
Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.
Recipe adapted from: Good Food