Serves: 10 people



Preparation time: 20 minutes

Cooking Time: 15 minutes

Non-stick cooking spray

170g butter

3 tbsp chopped walnuts

4 eggs

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.

Tagged in