Carrot Cupcakes Recipe | Clove

Ingredients

• 100 g soft brown sugar
• 175 ml sunflower oil
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 300 g low-fat soft cheese
• 100 g butter, softened
• 100 g icing sugar, sifted
• 1 tsp bicarbonate soda
• 3 eggs, large, lightly beaten
• 140 g carrots, peeled and grated
• 50 g pecans, chopped, plus extra for topping
• 175 g self-raising flour, sifted
• 1 ‒ 2 tsp lemon juice, optional, for icing