Carrot cupcakes
For the cupcakes
175g demerara sugar
100g wholemeal flour
100g flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
¼ tsp nutmeg
zest of 1 orange
2 eggs
150ml sunflower oil
200g carrots, finely grated
For the icing
100g butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract
To decorate
Candied pecans