These dainty buns pack a punch when it comes to that classic carrot cake flavour.
Ingredients
Makes 12 buns
For the buns:
- 2 large eggs
- 75ml sunflower oil
- 150g caster sugar
- 150g plain flour
- 1 tsp mixed spice
- ½ tsp bicarbonate of soda
- 1 tsp of baking powder
- 200g carrots, peeled and finely grated
For the icing:
- 75g butter, softened
- 75g full-fat cream cheese
- 350g icing sugar, sifted
Method
- Preheat the oven to 180°C (or 160°C fan).
- Line a 12-hole muffin tin with paper cases.
- Beat the eggs in a large bowl until they have tripled in volume and leave a ribbon trail when lifted.
- Add the sunflower oil and whisk briefly to combine.
- Sift together the flour, mixed spice, and bicarbonate of soda, then gently fold into the egg mixture.
- Fold in the grated carrots carefully until just combined.
- Divide the mixture evenly between the paper cases.
- Bake for 20–25 minutes, or until the buns are golden, springy to the touch, and a skewer inserted into the centre comes out clean.
- Allow to cool completely on a wire rack.
- Beat the butter and cream cheese together until smooth and creamy.
- Gradually add the sifted icing sugar, beating well after each addition. Spread the icing over the cooled buns.
