Carrot Cupcakes - about 24 cupcakes

300g soft light brown sugar
3 eggs
300ml sunflower oil
300g plain flour
1 tsp bicarb
1 tsp baking powder
1 tsp ground cinnamon, plus extra to decorate
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp vanilla extract
300g carrots, grated
100g shelled walnuts, chopped
Make with Cream Cheese Frosting

Preheat oven to 170c

Put the sugar, eggs and oil in a bowl and beat until all the ingredients are well incorporated (don't worry if the mixture looks slightly split). Slowly add the flour, bicarb, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.

Stir in the grated carrots and walnuts by hand until they are all evenly dispersed.

Pour the mixture into the prepared cupcake tins and smooth over with a pallette knife. Bake in a oven for 15-20 mins or until golden brown and the sponge bounces back when touched.

Leave cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.