Stand the muffin or cupcake cases in the holes of a muffin or tart tray and pre-heat the oven.
Grate the orange rind, squeeze the juice and set both aside.
Finely grate the carrot and set aside.
Sieve the flour, baking powder and cinnamon into a bowl and stir to combine.
Break the eggs into a large mixing bowl, add the sugar, oil, half the grated orange rind and one tablespoon of the juice. Beat together well.
Mix in the prepared flour.
Stir in the prepared carrot.
Spoon the mixture into the muffin or cupcake cases.
Bake for 25-35 minutes, depending on size.
Transfer the cakes onto a wire rack and leave to cool.
Sieve the icing sugar into a bowl.
Add the cream cheese, a teaspoon of orange juice and stir until combined.
Spread the topping over the cold muffins.
Sprinkle the remaining grated orange rind over the topping.
Muffin cases or cupcake cases, 12 hole cake or muffin tray
190°C, Fan 170°C, 375°F, Gas 5
These muffins are absolutely delicious. They're lovely and moist and full of flavour just like normal carrot cake. There was loads of topping left over though so I'll probably make half the amount of topping next time.
25 Jan 2018
I used SR flour as didn’t have plain and they came out lovely! I upscaled the ingredients by 50% and made 12 largish cupcakes. In fact my 4 year old did most of it (apart from the grating) and they were still great!