Orange-and-spice carrot cakes
1 orange, finely grated, juiced
4 eggs
1 cup (250ml) vegetable or nut oil
1 1/2 cups (300g) brown sugar
2 cups (300g) self-raising flour
2 teaspoons bicarbonate of soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup (100g) walnuts, coarsely chopped
3 large carrots, peeled, coarsely grated
100g butter, softened
125g cream cheese, softened
1 tablespoon orange juice
1 1/2 cups (230g) icing sugar mixture
Walnuts, extra, to decorate
Directions:
1. Preheat oven to 180°C. Place eight 1-cup (250ml) capacity paper cases or pudding moulds on a baking tray. Whisk the orange rind and juice, eggs and oil in a jug until just combined. Sift the sugar, flour, bicarbonate of soda, cinnamon, nutmeg and ginger into a large bowl. Add the egg mixture, walnuts and carrot and stir to combine. Spoon mixture evenly among the prepared pans. Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.
2. Meanwhile, use an electric mixer to beat the butter, cream cheese and orange juice in a medium bowl until light and fluffy. Gradually add the icing sugar and beat until well combined.
3. Spread the icing on the top of each cake and decorate with walnuts.