Carrot cake cupcakes

Ingredients

• 2¼ cups plain flour
• 1 cup brown sugar (or coconut sugar)
• ½ cup walnuts, roughly chopped
• 2½ tsp baking powder
• 2 tbsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp ground ginger
• Pinch of salt
• 1¾ cups carrot, grated (about 2 or 3 carrots)
• 1 cup plant-based milk
• ¼ cup light-tasting vegetable oil, such as sunflower or canola
• ½ cup vegan cream cheese, room temperature
• ½ cup vegan butter
• 1 cup icing sugar (or more for a firmer frosting)
• ¼ cup walnuts, roughly chopped
• Extra cinnamon for sprinkling, if desired