Carrot Cake

1. Mix the light muscovado sugar, eggs, vanilla extract and sunflower oil together in a bowl.

2. In a separate bowl add the sifted flour, all the spices and salt.

3. Pour the wet ingredients into the dry ingredients, add the grated carrots and mix with a spatula or wooden spoon until combined.

4. Bake the cupcakes for 18-20 mins @170c.

Vanilla Buttercream

1. Mix the room temperature butter for 4 mins then add the vanilla extract, and 1/4 of the sifted icing sugar, mix until combined.

2. Add the rest of the icing sugar in stages and adjust with milk if the consistency is too thick.

3. Colour your buttercream with the gel food colouring, mix by hand. Add enough colouring until you have reached your desired colour. The longer you leave the buttercream, the darker it will get.

Candy Melt Carrots

1. Melt the candy melts in the microwave, 20 seconds at a time until melted.

2. Wash and dry the strawberries, dip in the melted candy melts and place on baking paper to set.

3. Pour the remaining melted candy melts into a piping bag. Drizzle horizontal lines on the strawberries.

Assemble

1. Use a small spatula or knife to spread 1tbsp of icing on top of the cupcakes.

2. Pipe buttercream around the edges of the cupcakes using a grass piping tip.

3. Sprinkle crushed Oreo cookies in the centre of the cupcakes, cut a little hole using a knife and place the candy melt covered strawberries in the middle.