Carrot cupcakes | Women's Weekly Food

Ingredients

• 1/3 cup (80ml) vegetable oil
• 1/2 cup (110g) firmly packed light brown sugar
• 1 egg
• 1 cup firmly packed, coarsely grated carrot
• 1/3 cup (40g) finely chopped walnuts
• 3/4 cup (110g) self-raising flour
• 1/2 teaspoon mixed spice
• 1 tablespoon pepitas, chopped finely
• 1 tablespoon finely chopped dried apricots
• 1 tablespoon finely chopped walnuts, extra
• lemon cream cheese frosting
• 90 gram cream cheese, softened
• 30 gram unsalted butter, softened
• 1 teaspoon finely grated lemon rind
• 1 1/2 cup (240g) icing sugar