Nut-free carrot cupcakes

Ingreadient

• 200g grated carrots (about 2 medium carrots)
• 250ml light olive oil
• 4 large free-range eggs
• 225g light brown soft sugar
• 75g sultanas
• 75g raisins
• Grated zest 1 orange
• 2 tsp ground mixed spice
• ½ tsp ground allspice
• 225g self-raising flour
• 1 tsp bicarbonate of soda
• 100g unsalted butter, at room temperature
• 250g full-fat Philadelphia cream cheese, at room temperature
• 100g icing sugar

Instruction

1. Heat the oven to 180°C/160°C fan/gas 4. Using a wooden spoon, mix all the cupcake ingredients in a large mixing bowl until well combined. Use an ice cream scoop or dessertspoon to divide the batter equally among the cases. Bake for 20-22 minutes until a skewer pushed into the middle of a cake comes out clean and they feel springy.
2. Leave the cakes in the trays until cool enough to handle, then put onto a rack to cool completely. Once cool, pop out of the cases (then repeat with another batch if making more).
3. For the icing, use a wooden spoon to beat the butter in a mixing bowl until soft and fluffy. Beat in the cream cheese, then sift over the icing sugar and beat until smooth and until well combined. Spoon/pipe onto the cooled cupcakes and top with sugar flowers.