I love having an excuse to cook and bake and the holidays are always a great one. After Christmas Easter is the first time many families have the opportunity to meet up again especially if you live far away from your family, like me. I enjoy making something at home to take to these family gatherings, I find it is like a gift that you take, it makes others happy. And what I make is often of the sweet kind. This Easter my sweet gift is carrot cupcakes with a lime cream cheese frosting. You can’t have Easter without carrots! I have come across many carrot cake recipes that take a lot of spices such as cinnamon and cloves, but to me these spices remind me of the autumn season, so I decided to make a spring version of this recipe and I must say I was proud of the result. Carrot cupcakes with lime cream cheese frosting (makes 12) For the cupcakes: 125g butter, at room temperature 80g muscovado sugar 1 tsp vanilla essence 2 eggs 100g plain flour 1 tbsp baking powder 100g almonds or hazelnuts, ground 150g carrots, grated 100g white chocolate, finely chopped or chips For