Carrot Cupcakes - AZALEA

Ingredients

• 250g plain flour
• 2 tsp bicarbonate of soda
• 2 tsp mixed spice (we used cinnamon, nutmeg and cardamom)
• 300ml Azalea Grapeseed Oil
• 200g caster sugar
• 200g brown sugar
• 1 tsp vanilla bean paste
• 4 eggs
• 300g grated carrot (about 3 medium carrots)
• 100g pecans, roughly chopped, plus extra to decorate
• Pinch sea salt
• 250g cream cheese, cooled
• 250g butter, softened to room temperature
• 350g icing sugar mixture
• 75g milk powder (skim or full fat)