Mini carrot and orange cakes with rum drizzle recipe | Sainsbury`s Magazine

Ingredients

• 125g butter, melted and cooled
• 2 medium eggs, lightly beaten
• 175g light brown soft sugar
• 250g peeled and grated carrots (grated weight)
• zest of 1 orange, plus 2 tbsp juice
• 175g self- raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1⁄4 tsp ground nutmeg
• 2 tbsp poppy seeds
• 1 orange
• 40g granulated or demerara sugar
• 3 tbsp rum (we used spiced), or orange juice