Hey everyone! I can’t believe that the Easter weekend is already upon us. It feels like only a week ago we were celebrating Valentine’s day. How time flies. This year, I’m sure, is a particularly strange Easter. Even though the stores were stocked with chocolate bunnies and eggs from the beginning of March, COVID-19 has meant that our usual celebrations have all had to change. We usually have a big brunch on Easter, complete with an elaborate hunt around the garden for chocolate left by the Easter Bunny himself. We may not be having a brunch this year, because lockdown is still intact and it’s social distancing instead of social gatherings, but that doesn’t mean we don’t have to enjoy the same delicious treats. Hot cross buns, scones, fresh fruit, croissants and carrot cake are usually part of our spread, and for me, nothing is more Eastery (apart from the chocolate eggs and such) than fresh carrot cake with cream cheese icing. The warm spices combined with the fresh carrots, the flavour from the raisins and walnuts and the silky sweet icing is just too mouth-watering to resist. So this weekend, to make things feel a little more festive while we’re all stuck inside, I’m making carrot cupcakes for everyone. I don’t really have a taste preference between the two but I prefer making cupcakes for groups of people because then you don’t have to worry about evenly slicing up a cake. Each person gets their own mini cake. If you’re looking for something to bake this weekend and have some carrots lying around, why not try out this recipe? I promise it is delicious and well worth the effort.