Carrot Cake Cupcakes Recipe | Tate and Lyle Sugars

Ingredients

• 90 ml Oil
• 80 ml Buttermilk
• 50 g Tate & Lyle Caster Sugar
• 75 g Tate & Lyle Fairtrade Light Brown Sugar
• 1 tsp Vanilla
• 1 Large eggs
• 210 g Carrots
• 190 g Plain flour
• 1 tsp Baking powder
• 1/2 tsp Bicarbonate soda
• 1/4 tsp Salt
• 2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/4 tsp Cloves
• 1 tsp Ground cardamom
• 70 g Walnuts
• 150 g Unsalted butter
• 150 g Icing sugar
• 325 g Full fat cream cheese
• 40 g Walnuts