You will need:

75 g (3 oz) carrots

65 g (2.5 oz) unsalted butter, softened

2 small eggs

1 lime

Small pink and orange sugar flowers, to decorate

65 g (2% oz) golden caster sugar

125 g (4 oz) self-raising flour

½ teaspoon baking powder

½ teaspoon ground mixed spice

25 g (1 oz) sultanas

100 g (3 ½ oz) icing sugar



Vegetable peeler


Hand-held electric whisk

Wooden spoon

12-section cupcake tray, lined with paper cake cases

Wire rack



Preheat the oven to 190C (375F) GM5.

Peel the carrots and finely grate them on to a chopping board.

Put the butter, caster sugar, flour, baking powder, spice and eggs in a bowl and whisk for 2 minutes until creamy. Stir in the carrots and sultanas.

Divide the mixture among the paper cake cases

Bake the cakes in the oven for about 15 minutes or until they are well risen and just firm.

While the cakes are baking, squeeze 1 tablespoon of juice from the lime and put it in a small bowl with the icing sugar. Mix together with a teaspoon until smooth.

Using oven gloves, remove the tray from the oven and put it on a heatproof surface. Transfer the cakes to a wire rack and spread them with the icing glaze.

Decorate with sugar flowers and leave to cool.