RECIPE: HOW TO DO NUT-FREE CARROT CUPCAKES

These nut-free carrot cupcakes are slathered in cream cheese icing. Serve as part of a nut-free afternoon tea or kids’ party spread.

RECIPE NUT-FREE CARROT CUPCAKES

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
Sugar flowers (from the baking aisle of larger supermarkets orat squires.co.uk)
2 x 12-hole muffin trays lined with 22 silicone cupcake holders (from cookware shops or amazon.co.uk)

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.
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).
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.