| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 1/2 cup Brown Sugar
- 3/4 cup Vegetable Oil
- 1/2 cup Golden Syrup
- 3 Eggs
- 1 teaspoon Vanilla Essence
- 1 cup Self Raising Flour
- 1/2 cup Plain Flour
- 1 teaspoon Bi Carbonate of Soda
- 1/2 teaspoon Cinnamon Ground
- 2 Carrots peeled and grated
Icing
- 250 grams Cream Cheese
- 1/2 cup Icing Sugar
- 1 Lemon Rind Grated
- 1 teaspoon Lemon Juice
Ingredients
Icing
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Instructions
- Preheat oven to 170c. Line a standard 12 muffin tray with patty pans.
- Place the brown sugar, oil, golden syrup, eggs and vanilla in a bowl and whisk to combine. Sift the flours, bicarbonate of soda and cinnamon over top and fold through. Add carrot and stir to combine.
- Pour mixture into the muffin tray and bake for 20 minutes or until cooked.
- To make the icing, place all the ingredients into a bowl and using a spoon mix to combine. Spread over each cake.
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