The best and worst thing about baking these carrot cakes was that I already had everything I needed in the cupboard and didn’t have to go out and buy a single ingredient. You’d think that would be great, but when you see what actually went into them, you’ll realise what sort of person I’ve become..

Max at work has been asking someone to whip him up a carrot cake for a while now, and having spent pretty much all of last week baking at my Mum’s, I thought I’d carry it over once I got back to London.

As I said, the recipe was somewhat.. niche.. in areas:

• 180g gf flour
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 tsp cinnamon
• 65g + 2tbsp xylitol
• 45g raisins
• 120g applesauce
• 60g melted coconut oil
• 2 tsp apple cider vinegar
• 2 tsp pure vanilla extract
• 200g grated carrot

Having witnessed what and how much Max eats for lunch every day for the past six months, I don’t know why I went down the ‘healthy’ route. Although I did get my mate Betty Crocker round to sort out the icing, which knocks the halo off these cupcakes somewhat. As long as no-one from my room in the office reads this, I’ll get away with it as homemade..