Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put 8 paper muffin cases into a muffin tin.

Put the flour and baking powder into a large mixing bowl. Stir in the sugar.

Beat together the egg, vanilla extract, orange zest, milk and melted butter. Add to the dry ingredients with the grated carrots and raisins and stir until just combined. Avoid over-mixing.

Share the mixture between the paper cases. Bake for 25-30 minutes until risen and golden. Cool on a wire rack.

Mix together the cream cheese, icing sugar and orange zest. Spread onto the muffins, then serve, topped with fine shreds of orange zest and the carrot decorations.

Cook’s tips:

*The secret of successful muffins is to avoid over-mixing when adding the wet ingredients to the dry ones – stir until just combined.
*Use light soft brown sugar if you can’t find muscovado.