Cupcakes

1. Beat together the oil, brown sugar, eggs, and vanilla essence.
2. Add the flour, bicarbonate of soda, mixed spice, and ginger powder.
3. Mix well and then fold in the grated carrots, lemon zest, mixed walnuts & pecan nuts, and dates finely chopped / sultanas.
4. Separate the mixture into 24 cupcake cups.
5. Bake in a preheated oven at 180C/250F for +-20 mins or until the toothpick comes out clean when the cake is pierced.
6. Ice once completely cool.

Lemon Glaze Icing

1. Use just enough freshly squeezed lemon juice to make a thick glaze.
2. Beat all of the above ingredients together until thick & smooth.
3. Ice cupcakes and decorate as desired. Enjoy