* Makes 12 cupcakes (or a large cake for the whole family)

What do I need?

For the cake mixture:

• 100g demerara sugar
• 3 eggs
• 5 tbsp vegetable oil
• 60g self-raising flour
• 60g self-raising, whole-wheat flour
• 200g carrots, peeled and grated (easiest in a food processor)
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp vanilla essence
• 50g desiccated coconut
• 50g raisins

For the icing (optional):

• 35g unsalted butter
• 35g soft cream cheese
• 75g icing sugar
• Grated rind of an orange (remember to wash the orange first)

How do I make them?

1. Pre-heat the oven to 180ºC/350ºF/gas mark 4.  Place paper cupcake cases in a bun tin or on a baking tray.  
2. With a wooden spoon, mix the sugar and eggs together in a bowl until the mixture is thick and creamy. Slowly add in the oil and keep beating.
3. Sift the flour into the bowl and mix it in, then mix in the remaining ingredients.
4. Divide the mixture equally between the cupcake cases.  
5. Bake in the centre of the oven for 20-25 minutes, until springy to the touch and golden brown. Check halfway through and turn the tray if the cakes at the back of the oven are cooking more quickly than those at the front.  
6. Allow the cakes to cool before eating. If making the icing, cream the ingredients together and spread onto the cakes once they are cool.  

Why are they good for me?

• Beta carotene from carrots helps you see in the dark (yes, really!)
• Use wholemeal flour to increase the fibre content for healthy digestion
• Raisins are good sources of iron and calcium.

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