1.Preheat oven 180°C (160°C fan forced). Place 12 paper cases into a 12-hole (¹/³-cup/80ml) muffin pan.
2.Put oil, sugar, eggs and orange rind in a small bowl, beat with an electric mixer until the mixture is thick and creamy. Transfer the mixture to a large bowl. Add carrot, stir into mixture with a wooden spoon. Sift the flour, bicarbonate of soda and mixed spice into bowl, stir until all the ingredients are mixed together.
3.Spoon mixture into paper cases. Bake about 30 minutes. Take the pan out of the oven, leave for 5 minutes. Carefully remove the cakes from the pan and put onto wire racks, top-side up, leave them to cool down.
4.Meanwhile, make the orange glacé icing. Sift icing sugar into a small heatproof bowl. Stir in melted butter and enough orange juice to make a firm paste (start with a little and add more if you need to).
5.Meanwhile, half-fill a small saucepan with water. Bring to boil, reduce heat and simmer. Put the bowl of icing mixture on top of the saucepan, stir the mixture until it is soft enough to spread.
6.When the cakes are cool, spread the icing over the tops with the back of a spoon or a metal spatula.
You need about two medium carrots to get enough grated carrot for this recipe. Spoon the mixture evenly into the paper cases in pan. Sift the icing sugar into a heatproof bowl. Stir in the butter and enough orange juice to make a firm paste. Put bowl of icing mixture over a saucepan of simmering water. Stir until icing is soft enough to spread.