For the cupcakes
90ml oil (neutral flavour such as vegetable)
80ml buttermilk
50g Tate & Lyle caster sugar
75g Tate & Lyle light brown sugar
1 tsp vanilla
1 large egg
210g carrots, grated
190g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
2 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
1 tsp cardamom (or ½ tsp if grinding fresh)
70g walnuts, broken into chunks
For the cream cheese icing and decoration
150g unsalted butter, at room temp
150g Tate & Lyle icing sugar
325g full fat cream cheese
1 tsp vanilla
40g walnuts, chopped