Serves: 10 people
Preparation time: 20 minutes
Cooking Time: 15 minutes
Non-stick cooking spray
3 tbsp chopped walnuts
170g brown sugar
170g ground almonds
100g plain flour
5 tsp baking powder
Pinch of salt
250g grated carrots (about 2 large carrots)
2 tbsp Maille Wholegrain Mustard
3 tbsp golden raisins
Grated zest of 2 oranges (about 3 tbsp)
Grated zest of 1 lemon (about 1-½ tbsp)
Grated zest of 1 lime (about 1 tbsp) (optional)
1½ tbsp fresh grated ginger
1 tsp ground cinnamon
1/8 tsp ground coriander (optional)
350g icing sugar
2 tbsp water
1 Preheat oven to 180°C, 170°C fan, Gas mark 4. Spray 20 muffin cups with non-stick cooking spray; set aside. Melt butter with walnuts in small saucepan; set aside.
2 Beat eggs with brown sugar in a small bowl with electric mixer until foamy; set aside.
3 Mix ground almonds, flour, baking powder and salt. Stir in egg mixture just until blended. Stir in walnut mixture, carrots, Maille Wholegrain Mustard, raisins, grated zest (only 1 of the oranges), ginger, cinnamon and coriander until blended. Spoon evenly into prepared cups.
4 Bake for 15 minutes or until toothpick inserted in centre comes out clean. Cool on wire rack for 10 minutes. Remove cake from pans and cool completely.
5 Blend icing sugar, water and remaining 1 ½ tablespoons orange peel in medium bowl. Spread on carrot cake and let stand uncovered until set for about 2 hours.
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