Heat oven to 180C/160C fan/gas 4 and
line a 12-hole muffin tin with cases. In
a large mixing bowl, mix the sugar, flours,
bicarbonate of soda, mixed spice and
orange zest. Whisk together the eggs
and oil, then stir into the dry ingredients
with the grated carrot. Divide the mixture
between cases and bake for 20-22 mins
until a skewer poked in comes out clean.
Cool on a wire rack before icing.
For the icing, beat the butter until really
soft, then beat in the soft cheese, icing
sugar and vanilla. Use a palette or cutlery
knife to swirl the icing on top of the
cakes, then sprinkle with decorations.