Makes 12 large or 18 regular cupcakes
In March of 2020, celebrity baker Mich Turner released her cookbook. Everyday Bakes to Showstopper Cakes brings together a collection of recipes to take you all the way from the delicious everyday through to the spectacular.
The founder of Little Venice Cake Company is often described as the “Queen of Couture Cakes” due to her multi-award-winning designs and A-list clientele. She has baked over 10,000 cakes including for Queen Elizabeth II, Madonna, Pierce Brosnan, Ozzy Osbourne, Gordon Ramsay, David Beckham and Simon Cowell.
Turner created this carrot cupcake recipe for the wedding of Pierce Brosnan and Keely Shaye Smith. It is wonderfully moist, with a delicious blend of carrots, fruit and spices.


For the cupcakes
  • 2 large eggs
  • 150ml (5fl oz) sunflower oil
  • 75g (3oz) golden caster sugar
  • 75g (3oz) light brown sugar
  • 175g (6oz) plain flour
  • 1⁄2–1 tbsp ground cinnamon (be generous with your spices if you prefer a more spiced carrot cake)
  • 1–2 tsp ground nutmeg
  • 1 tsp bicarbonate of soda
  • 20g stem ginger or 1 tsp ground ginger
  • grated zest of 1 orange
  • grated zest of 1 lemon
  • 50g (2oz) chopped walnuts
  • 50g (2oz) desiccated coconut
  • 100g (31⁄2oz) sultanas, washed
  • 175g (6oz) carrots, peeled and grated
For the drizzle
  • 75g (3oz) light brown sugar
  • juice of 1 lemon
  • juice of 1 orange


  1. Preheat the oven to 375°F and place 12 large or 18 regular cupcake cases in cupcake tins.
  2. Blend the eggs, oil and sugar together in a large bowl until well mixed.
  3. In a separate bowl, sift the flour, spices and bicarbonate of soda together and stir into the oil mixture to create a smooth batter.
  4. Add the remaining ingredients and mix well.
  5. Fill the cupcake cases to two-thirds full. Bake for 15–20 minutes (depending on the size of your cupcake cases) or until well risen, golden brown and a skewer inserted in the center comes out clean.
  1. While the cakes are in the oven, prepare the drizzle. Measure the ingredients into a jug and stir until dissolved.
  1. As soon as the cakes are baked, transfer them to a wire rack, spike each cake with a skewer and brush over the syrup. Leave the cakes to cool. Store the cupcakes in an airtight container in the refrigerator for up to 14 days. Suitable for freezing.