Carrot Cake Muffins

Preheat the oven to 180°C (gas mark four) & place 12 muffin cases in a muffin tin.

Place the flour, sugar and mixed spice in a large mixing bowl and stir with a wooden spoon. Set aside.

Crack the two eggs into a smaller mixing bowl and add the vanilla, milk and oil, then stir with a fork.

Once liquid mixture is fully combined, pour into the large mixing bowl with the dry ingredients and stir with the wooden spoon.

Now add the carrot and the zest of 1 orange.

Mix all the ingredients until well combined and pour 1 dessert spoon of the mixture into each muffin case or pour all the mixture into the cake tin.

Place the muffin tray in the oven for 25 minutes or the cake tin for 40 minutes.

Beat together the cheese and sugar until smooth.

Gently pour over the cooled cake/muffins.