Siobhan Berry shares a great recipe to rustle up with the kids this Easter!


  • 2 carrots, peeled and grated
  • 1 egg
  • 1 tbsp olive oil
  • 20g / 1/2 cup of honey
  • Large handful of sultanas
  • 1/2 cup milk
  • 1 cup white self-raising flour
  • 1 cup wholemeal flour
  • 2 teaspoon ground cinnamon
  • 2 tsp vanilla essence 
  • 1 tsp baking powder

To Decorate:

  • Royal Icing
  • Desiccated coconut
  • Chocolate chips or Some sweets to make bunny faces with


  1. Preheat oven to 180°C.
  2. Mix all of the wet ingredients together in a small bowl.
  3. Mix all of the dry ingredients together in a large bowl and stir in the wet ingredients.
  4. Once the mixture is fully combined add in the carrots and sultanas, give everything a final mix until the carrot and sultanas are spread evenly throughout the mixture.
  5. Place into lined cupcake tins and bake in the oven for 30-35 minutes until a skewer inserted into the middle comes out clean.
  6. Allow to cool before having some fun decorating! 

Recipe courtesty of Siobhan Berry of