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All purpose flour - 1 and ⅓ cups

Baking powder - 1 tsp

Bicarbonate of soda - ½ tsp

Salt - ½ tsp

Ground cinnamon - 1 tsp

Ground ginger - 1 tsp

Ground nutmeg - ¼ tsp

Vegetable oil - ½ cup (120ml)

Muscovado sugar (brown sugar) - 1 cup

Eggs - 2 large, at room temperature

Plain yogurt - ⅓ cup, room temperature

Vanilla extract - 1 tsp

Carrots - 1 and ½ cups, peeled, shredded, and coarsely chopped

Chopped pecans - ⅓ cup (optional), plus more for garnish

Cream cheese - 224g (8 ounces), full-fat, softened to room temperature

Unsalted butter - ½ cup (8 Tbsp; 113g), softened to room temperature

Icing sugar - 3 cups (360g)

Vanilla extract - 1 tsp

Salt - ¼ tsp

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1. Combine all purpose flour, baking powder, bicarbonate of soda, salt, ground cinnamon, ground ginger, and ground nutmeg in a bowl

2. In another bowl, mix vegetable oil and muscovado sugar together

3. Add eggs and vanilla extract to the oil and sugar mixture and beat well

4. Stir in plain yogurt

5. Fold in the dry ingredients until just combined

6. Fold in shredded carrots and chopped pecans (if using)

7. Divide batter into cupcake liners and bake according to standard cupcake baking instructions

8. For the frosting, beat softened cream cheese and unsalted butter together until smooth

9. Gradually add icing sugar and beat until light and fluffy

10. Add vanilla extract and salt to the frosting and mix well

Once cupcakes are cooled, frost with cream cheese frosting and garnish with pecans

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