Whisk together the oil, both sugars and eggs in a food processor on a medium speed until emulsified and smooth
150ml of rapeseed oil
175g of golden caster sugar
100g of soft brown sugar
4 eggs
2
Slowly add the flour, spices and bicarbonate of soda, keeping the mixer running at a low speed
330g of self-raising flour
2 tsp ground cinnamon
1 tsp ground ginger
2 tsp bicarbonate of soda
3
Gently mix the grated carrot and desiccated coconut into the cake mixture
225g of carrots, peeled and grated
50g of desiccated coconut
4
Preheat the oven to 180°C/gas mark 4
5
Spoon or pipe the carrot cake mixture 3/4 of the way up the mini muffin tins lined with cupcake cases, or mini rubber muffin moulds. Bake for 8–10 minutes until golden on top
6
Meanwhile, beat the cream cheese until smooth in a large bowl. Add the icing sugar, lemon zest and lemon juice, beat until smooth
125g of low fat cream cheese, softened
2 tbsp of lemon juice
1 lemon for zest
150g of icing sugar
7
Remove the muffins from the oven and allow to cool. Spread or pipe the icing on top of the mini carrot cakes and serve