Preheat the oven to 160°C and grease a mini-muffin tin with some margarine.

Mix the sugar and margarine together until creamy.

Whisk the eggs with a fork then add in fifths to the mix, stirring continuously. Once all the egg is mixed in, add the flour, LSA, coconut and carrot, and stir until well-combined. Pour the mixture into the tin, filling each cup three-quarters full.

Place in the oven for 20 minutes or until a skewer inserted into the centre of a cake comes out clean.

While the muffins are baking, prepare the icing. Combine the cream cheese, lemon and orange juices and icing sugar, and mix well.

Remove the muffins from the oven and turn onto a wire rack to cool. Top each muffin with a heaped teaspoon of icing and a little orange zest.