Carrot Cupcakes

150gms peeled carrots

50gms raisins

175gms sifted self raising flower

1/2 tsp bicarbonate of soda

150gms light soft brown sugar

zest of 1 orange

1/2 tsp ground mixed spice

3 eggs

100ml sunflower oil

75ml milk



50gms sifted icing sugar

250gms mascarpone cheese

100gms quark cheese

juice of 1/2 orange

Carrot cupcake decorations

Preparation method  

1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole tin
with paper cases.

2. Grate the carrots and put into a large bowl. Add the
raisins, flour, bicarbonate of soda, brown sugar, orange zest and mixed spice.

3. Put the eggs, oil and milk in a separate bowl and beat
until combined. Pour the egg mixture into the flower mixture and combine with a

4. Spoon the mixture into the paper cases. 

4. Bake in the oven for 20 minutes, or until golden-brown on
top and a skewer inserted into one of the cakes comes out clean. Set aside to
cool for 10 minutes, then remove from the tin and cool on a wire rack.

5. For the topping mix the icing sugar with the mascarpone,
quark and orange juice to a smooth icing. Using a palette knife, spread a
little icing of each cake and decorate with a carrot decoration.