Clodagh studied in France and NYC, and then went on to train as a chef at Ballymaloe Cookery School, followed by 3 years working as ...
140 ml vegetable oil, plus extra for greasing
220 g light brown sugar
350 g grated carrots, (grated weight)
100 g golden raisins
250 g self-raising flour
1/2 tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp freshly grated nutmeg
for the orange cream cheese icing:
300 g cream cheese, chilled
70 g butter, at room temperature
1 tsp vanilla extract
200 g icing sugar, sifted
1 orange, zest only
zest of orange
Preheat the oven to 180oC
For the carrot cake muffins: beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot and raisins.
Sift in the rest of the dry ingredients and bring the mixture together using a wooden spoon until well combined.
Place 12 large muffin cases into a 12 piece muffin tray. Spoon the mixture into the cases, 2/3 full. Bake in the oven for 35 - 40 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven and cool completely on a wire rack before icing.
For the icing: beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Decorate the top of the cake with orange zest.