Pecans or walnuts, roughly chopped
Tablespoons of maple syrup
Scrubbed and finely grated carret
Spelt or gluten free flour
Tablespoons of cinnamon
Tablespoons of baking powder
Tablespoons of vanilla extract
For the icing:
Tablespoon of maple syrup
Tablespoons of fresh squeezed lime juice
Cream cheese or mascarpone
You will need:
Preheat the oven to 160C/325F/gas mark 3 and grease a muffin tin.
Finely grate the zest of the orange on to a plate and set it aside, then squeeze the orange and soak the sultanas in the juice whilst you make up the rest of the recipe.
Whisk the eggs and maple syrup for a full 5 minutes until pale coffee coloured. Add the grated carrot and orange zest before beating again briefly to incorporate.
Add the flour, ground almonds, cinnamon, baking powder, vanilla extract and salt into the wet mix above and combine together with the help of the whisk.
Add the sultanas, along with any orange juice left in the bowl and toasted nuts. Mix with a spatula until they are dotted around.
Pour the mixture into each muffin hole (about 2 tablespoons per muffin).
Place them in the middle of the oven for 45 minutes - 1 hour.
Remove the cakes from the oven turn out on to wire rack and leave to cool completely, otherwise the icing will run off.
To make the cream-cheese icing, add all the icing ingredients together and refrigerate for 15 minutes before icing the cold cake.