Carrot Cupcakes Recipe

Ingredients:
- 125ml sunflower oil
- 2 eggs
- 175g grated carrot (peeled and ends chopped off)
- 125g light brown sugar
- 175g self raising flour
- 1 1/2 tsp mixed spice
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1 tsp bicarbonate of soda

Method:
1. Whisk together the sunflower oil and eggs
2. Add in the grated carrots and sugar and mix
3. Add in the flour, mixed spice, ground ginger, cinnamon, and bicarbonate of soda! Mix together until combined
4. Split the mixture into 12 cupcake cases, and bake in a preheated oven (180°C) for 20-22 minutes.

Cream Cheese Frosting:
- 150g unsalted room temp butter
- 150g icing sugar
- 300g cold cream cheese
- 1 tsp vanilla extract (optional)

Method:
1. Beat the butter on its own to loosen it up
2. Add in the icing sugar and mix until smooth
3. Beat in the cream cheese and vanilla until it thickens
4. Once your cupcakes have cooled pipe your frosting on
5. Top with chopped walnuts and carrot decorations

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