Ingredients
1/2 cup vegetable oil
1/2 cup firmly packed brown sugar
1 egg
1 cup firmly packed grated carrot
1/3 cup finely chopped walnuts (optional)
3/4 cup self raising flour
1/2 tspn mixed spice
Method
1. Preheat oven to 160 and line 18 holes of two 12 hole mini patty pans with paper cases
2. Beat oil, sugar and eat in small bowl with electric mixer until thick and creamy
3. Stir in carrot and walnuts
4. Add sifted flour ans pice
5. Divide mixture into paper cases
6. Bake cakes about 20 mins
7. Stand cakes for 5 mins before turning top side up onto wire racks to cool
8. Meanwhile make lemon cream cheese icing
Lemon cream cheese icing
Ingredients
90g softened cream cheese
30g softened butter
1 tspn finely grated lemon rind
1 1/2 cups icing sugar
Method
1. Beat cream cheese, butter and rind in a small bowl with electric mixer until light and fluffy
2. Gradually beat in sifted icing sugar
3. Spoon into a piping bag and pipe onto cool cakes
4. Sprinkle with extra grated lemon rind, finely chopped dried apricots
Thanks to Nic Furlong
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