Carrot Cupcakes

250g Plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp mixed spice
2 Eggs or equivalent vegan egg replacer
250g Grated carrots
125g Soft dark brown sugar
160ml sunflower oil
80ml yogurt
a little extra milk to mix (I used soya) about 20-40 ml
1 tsp vanilla extract

Turn the oven on at 180C without fan.
Measure out the dry ingredients into a bowl (including the vegan egg replacer if using it).
Measure out and mix all the wet ingredients including the carrots in bowl.
Sift 1/3 of  the dry ingredients into  the wet ingredients and mix gently using a metal spoon in a figure of 8 movement.Repeat until all the dry ingredients have been added. If needed add a little extra milk to maintain a soft mixture.

Divide the mixture into a muffin tray lined with paper cases.
Bake for 25 min.