Carrot Cake Bites
275g of organic brown self-raising flour
1 tsp of bicarbonate of soda
2 tsp of ground mixed spice
100g of dark muscovado sugar
250g of finely grated carrots
200g of sultanas
125ml of cold pressed rapeseed oil
2 large eggs, beaten
Grated zest and juice of 1 orange
100g of light soft cheese
1-2 tbsp of agave or maple syrup
Preheat the oven to 180°C, gas mark 4. Line a deep, 20cm square, non-stick cake tin with baking parchment.
In a large bowl, stir together the flour, bicarbonate of soda, spice, sugar, carrots and sultanas. Make a well in the centre and add the oil, eggs and orange juice. Mix until well blended. Pour into the tin and bake for 35-40 minutes until risen and cooked through.
Lift the cake onto a wire rack and leave to cool completely.
Beat together the soft cheese, most of the orange zest and syrup (reserving a little zest for garnish).
Spread the cream-cheese frosting on top of the cake, sprinkle over the remaining zest to decorate, then cut into squares to serve.
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