Individual carrot cakes Marco Borsato SHARE p61

‘I believe in and have seen the resilience and power of children, in spite of all the terrible experiences they have been through. In my work with former child soldiers, I see valuable knowledge and potential, which gives me great hope.’ Marco Borsato Individual carrot cakes Prepare 15 minutes | Cook 30 minutes | Makes 12 250g light muscovado sugar 200ml vegetable or sunflower oil 3 eggs, beaten 300g self-raising flour 2 teaspoons ground mixed spice 500g carrots, finely grated finely grated zest of 1 orange 200g walnuts, chopped 250g sultanas or raisins For the topping 175g icing sugar 200g full-fat cream cheese 1–1½ tablespoons orange juice finely grated zest of 1 orange 1 Preheat the oven to 180°C/gas mark 4. Grease and flour 12 × 175ml pudding basins (or a 12hole muffin tray) and place a disc of non-stick baking paper on the base of each. Place on a large baking sheet. 2 In a large bowl, mix the sugar and oil and beat for 2–3 minutes, before adding the eggs and combining well. Sift the flour and mixed spice into the bowl and mix. 3 Stir in the carrots, orange zest, walnuts and sultanas until just combined. Spoon the mixture evenly between the pudding basins and bake in the oven for 25–30 minutes, or until a skewer placed in the centre comes out clean. Turn the cakes out onto a rack and allow to cool. 3 Meanwhile, make the topping. Sift the icing sugar into a bowl, add the cream cheese and beat until combined. Gradually add the orange juice until the mixture is of a spreadable consistency. Spread evenly over the top of each carrot cake, sprinkle with the orange zest and serve.