Preheat the oven to 180°C.
Line a 12 tin cupcake tray with 8-10 cupcake cases.
Combine the butter, sugar and golden syrup in a large saucepan and melt together over a medium heat, stirring to combine. Remove from the heat, then stir in the self-raising flour, salt, bicarbonate of soda, ground cinnamon, grated carrot and eggs. Mix well until you have a smooth batter
Spoon into the cupcake cases and bake for 20-25 minutes until risen and a cake tester comes out clean from the centre when inserted. Remove when ready and allow to cool on a wire rack.
Meanwhile, prepare the icing by combining the butter, cream cheese, icing sugar and vanilla extract together in a large mixing bowl. Beat using an electric whisk until smooth. Transfer to a piping bag fitted with a star-shaped nozzle. Once the cupcakes are cool, pipe the icing on top in a swirl. Sprinkle the desiccated coconut on top and serve on a cake stand.