• Preheat Oven at 175C Fan
• Line a muffin tray with 12 muffin cases
• Peel and grate the carrots
• Lightly beat the eggs and set aside
• Chop the walnuts set aside
• Sift the dry ingredients; flour, bicarb, mixed spice and salt and set aside
• Zest the orange and set aside
• Juice the orange and pour 2 tbsp over the grated carrots
• Add butter, sugar, vanilla and a saved orange zest to your bowl and whisk to combine and the mixture becomes pale and fluffy
• Slowly add the eggs while continuing to mix
• Fold in the orange juice soaked grated carrots and walnuts
• Now fold in the flour mix. The point of folding is to not over mix the batter.
• Divide the mix across your 12 muffin cases and bake for 25 mins
• Once baked, leave the cupcakes on a wire rack to cool completely before you add the mascarpone frosting

Mascarpone Frosting

• Add Mascarpone to a large bowl
• Sift the icing sugar over the mascarpone
• With an electric whisk combine these at a slow speed to avoid icing sugar dust everywhere. When all the icing sugar is mixed in turn up the speed to get the mixture light and airy.
• Add the softened butter to the mix and whisk for at least 3 mins to combine and make it lovely smooth in texture
• Divide the frosting across your cupcakes either piped or with a small spatula