These taste truly delicious and they’re a great way of showing children from 10 and 11 upwards how to use a vegetable to create a mouthwatering cake!
Ask an adult to preheat the oven to gas mark 6, 200°C or fan 180°C , before they top and tail the carrot.
Peel and grate the carrots into a bowl.
Add the sugar and margarine and mix all the ingredients together. Sift the flour into the bowl, along with the baking powder. Add the cinnamon.
Crack the egg into a bowl and beat it before adding it to the cake mixture.
Add the sultanas and stir again. You could try swapping these for other dried fruits like cranberries or apricots.
With the help of an adult, divide the mixture equally between the cupcake cases using two metal spoons. This part can get messy so be careful.
Ask an adult to place the carrot cakes into the oven to bake for 15 to 20 minutes until they’re golden and piping hot throughout.
Ask an adult to remove them from the oven and allow them to cool. They should bounce back when you press the top with a finger and a skewer inserted into the middle should come out clean with no raw cake mixture on it.
Decorate however you like – children can get really creative here!
A recipe from Farm to Fork, part of The Tesco Eat Happy Project - designed to get primary school children interested in where their food comes from
Find out more about Farm to Fork, part of The Tesco Eat Happy Project