You will need:
75 g (3 oz) carrots
65 g (2.5 oz) unsalted butter, softened
2 small eggs
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
Hand-held electric whisk
12-section cupcake tray, lined with paper cake cases
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.