125g unsalted butter, softened
125g light muscovado sugar
150g self-raising flour
1 teaspoon baking powder
1 teaspoon ground mixed spice ( I didn't have any so I used 1 teaspoon of cinnamon instead)
75g groung almonds
finely grated rind of 1/2 orange
150 carrots, grated
Optional: 50g sultanas
Line a 12-section cupcake tray with paper cases.
Put the butter, sugar, flour, baking powder, mixed spice, ground almond, eggs and orange rind in a food processor and beat for 1-2 minutes, until light and creamy.
Add the grated carrots and sultanas and stir in until evenly combined.
Divide the mixture into cases.
Bake in a preheated oven, 180°C for 25 minutes until risen and firm to the touch. Leave to cool in tray.
Beat 30g softened butter with 80g cream cheese until light and fluffy.
Gradually add 240g icing sugar.