You know when you do something stupid like buy a bulk bag of carrots when you actually only need one or two, but buying them by the kilo is cheaper? Yeah, so we do that all the time – so we had to do something about the ridiculously large carrot collection we’d built up in our fridge. Here’s the recipe:
3 cups plain flour
4 eggs, beaten
1 1/2 cups vegetable oil
2 cups brown sugar
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger (which I didn’t have so used mixed spice instead)
2 cups finely grated carrots (you’ll probably use 5 carrots for this)
For the icing:
200g cream cheese
80g caster sugar
For the decoration:
1 or 2 carrots, peeled and sliced with a zester
1/2 cup caster sugar
1/2 cup water
Preheat oven to 180C and grease 2×6-cup muffin trays.
Combine the cake ingredients in a bowl, mix thoroughly. Pour into prepped muffin tins and bake until the cakes are “springy” on top – approx 20-25 mins.
For the icing, beat the cheese, sugar and lemon juice until smooth and set aside.
For the caramelised orange, stir the water and sugar in a saucepan over low heat until the sugar dissolves. Bring to the boil and cook for a couple of minutes. Stir in the zested carrot and cook over a medium heat until the carrots become sticky and caramelised. Remove from the pan and drain and cool on paper towels.
When the cakes are cool, use a palette knife to top with icing. Add some of the caramelised orange and sprinkle with pepitas.