Ingredients
- 65g sultanas
- 1 orange, juiced (approx. 80ml), plus ½ zested, plus extra 2 tbsp orange juice (approx.)
- 1 parsnips, (approx. 160g), grated
- 1 carrot, (approx. 100g), grated
- 100g muscovado sugar
- 120ml rapeseed oil
- 6 tbsp runny honey
- 1 tsp vanilla extract, plus 0.5 tsp
- 3 medium eggs
- 125g self-raising flour
- 100g wholegrain spelt flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1 whole nutmeg, for grating
- 50g walnuts, roughly chopped
- 2 tbsp full-fat cream cheese
- 60g icing sugar
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6 and fill a 12-hole muffin tin with paper cases, to make 12 muffins. In a large pan, combine the sultanas with the orange juice and zest, bring to the boil over a medium heat and cook for 1 min. Remove and set aside to cool a little.Step 2
Meanwhile, put the grated parsnip and carrot in a large bowl. Add the sugar, oil, honey, vanilla extract and eggs, then mix with a wooden spoon until combined.Step 3
In a separate bowl, sift in the flours, baking powder, bicarbonate of soda, ginger, a good grating of nutmeg and a pinch of salt. Stir in the walnuts.Step 4
Scrape the wet mixture into the bowl with the dry ingredients; stir to combine. Add the sultana mixture and mix well.Step 5
Fill the paper cases three-quarters full and bake for 30 mins or until a skewer comes out clean. Cool on a wire rack.Step 6
For the drizzle, whisk the cream cheese, icing sugar and vanilla extract in a bowl until well combined, adding 1-2 tbsp of orange juice to create a runny icing that you can zig-zag over the cakes with a metal spoon. Arrange in a single layer in a portable tin, ready for your walk. Eat within 3-4 days.