Lightly spiced carrot cupcakes paired with dairy-free cream cheese icing.
Preheat your oven to 180°C/350°F (160°C/325°F if you're using a fan or convection oven). Line a cupcake tray with 9 liners.
In a large bowl, mix together the brown sugar, oil and vanilla. Add the grated carrots and mix again.
Now add in the flour, baking soda, cinnamon, ginger and soy milk. Give it a good mix until everything is well combined. The batter will be quite thick.
Divide the batter equally between your 9 cake cases and bake for 18-20 minutes, or until a toothpick through the centre comes out clean.
Transfer the cupcakes to a wire rack and let them cool completely.
Once cooled, top with vegan cream cheese frosting and chopped walnuts, and enjoy!