These little carrot cakes are made in paper cake cases, then popped into tiny flowerpots for a seasonal twist. They were made using standard muffin cases and 6.5cm diameter terracotta flowerpots, but they will taste the same in straightforward cupcake cases.

1. Pre-heat the oven to 160°C and place cake cases into a 12 hole muffin tin. Whip the eggs until almost stiff, then gradually add the sugar a little at a time, beating between additions. Carefully add the rest of the ingredients and combine using either a metal spoon, or the mixer speed on low. Spoon into the cases and bake for approx 15 mins – ovens vary, so be careful to check. Remove from the oven and set aside to cool. Once cooled carefully peel off the cake cases, wrap in a small strip of greaseproof paper and insert gently into the flowerpots.
2. Sift the icing sugar into a bowl, add the other ingredients and beat for 5 mins on a high speed until the icing is fluffy. Spread or pipe onto the cakes, sprinkle with cinnamon, decorate with fondant carrots and serve.