12 paper muffin cases
110g/ 4oz soft brown sugar 100ml/4fl oz sunflower or vegetable oil
2 eggs
110g/4oz self raising flour ½ teaspoon baking powder
½ teaspoon bicarbonate soda 1 teaspoon ground cinnamon
30g/1oz chopped dates or sultanas
140g/5oz carrots, grated
For the icing:
100g Philadelphia cream cheese, icing sugar and vanilla essence
Pre heat the oven to 1900C/3750F/Gas mark 5. Line a tray of muffin tins with paper cases.
Whisk the oil and sugar together and beat in the eggs one at a time until the mixture looks a little like mayonnaise.
Sift in the flour, baking powder, bicarbonate of soda and cinnamon. Gently fold the mixture together with the dates and carrot. Spoon into the muffin cases and bake for 20 – 30 minutes until risen and firm when pressed lightly in the centre.
Leave the muffins to cool on a wire rack. Put the cream cheese in a small bowl and stir to soften it. Sweeten with one or two teaspoons icing sugar and add a few drops of vanilla essence. Spread a spoonful of icing on top of each muffin.
