Carrot Cupcake with Cream Cheese Icing

Preheat the oven to 170°c (325°f, gas mark 3). Mix together the sugar, eggs and oil until fully incorporated.

In a separate bowl mix flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt together until evenly dispersed.

Gradually add this to the wet mixture along with the vanilla extract. Beat together until well mixed. Stir in the grated carrots and walnuts.

Fill each cupcake case 2/3’s full and bake for 20-25 minutes, or until golden brown. Once cooked thoroughly, leave to cool.

To prepare the icing, beat the icing sugar and butter together on a medium speed until well mixed.

Add all of the cream cheese and beat for 5 minutes or until you reached the desired consistency, add food colouring if using.  Fill a piping bag and decorate each cupcake.