1/3 cup oil
2 eggs
1/2 cup light brown sugar
1/2 cup granulated sugar
1 tablespoon orange zest 1 tablespoon orange juice
3 tablespoon buttermilk
1 1/3 cupall purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
pinch of salt
1 1/2 cups shredded carrots
Cream Cheese Icing:
extra orange zest for sprinkling
1 cup Confectioner Sugar
1 tablespoon fresh orange juice Add more or less to adjust consistency of the glaze
Preheat the oven to 375F and spray or paper line your mini loaf pan. In a large bowl, add all the wet ingredients together and whisk them smooth. In a smaller bowl, blend all the dry ingredients together. Add the dry ingredients to the wet ingredients bowl, and then add the carrots. Fold the batter together using a rubber spatula, making sure to evenly distribute the carrots and incorporating all the flour mixture. The batter will be lumpy—which is ok, it produces a fluffier cake. Pour the batter into the 12 cavity mini loaf pans and bake for 18 minutes until a toothpick inserted in the center of the cakes comes out clean .Let the cakes cool for a few minutes before removing them. Glaze the cakes with an orange flavored cream cheese icing if using and sprinkle with extra orange zest.