Vegan Carrot Cupcakes

• 100 g brown sugar soft
• 125 ml vegetable oil
• 1 Teaspoon vanilla extract
• 125 g carrot 1 large carrot, grated
• 150 g self-raising flour
• ¼ Teaspoon baking soda (bicarbonate of soda)
• ½ Teaspoon cinnamon
• ¼ Teaspoon ginger
• 3 Tablespoons soy milk

To top:

• 1 Batch Vegan cream cheese frosting
• Few Tablespoons walnuts chopped