Carrot Cakes - cooking recipe

Ingredients

1 cup vegetable oil
1 1/2 cups light brown sugar, firmly packed
3 None large eggs
1 lb carrot, firmly packed, coarsely grated
1 cup walnuts, coarsely chopped
2 2/3 cups self-rising flour
1/2 tsp baking soda
2 tsp pumpkin pie spice
1/2 cup butter, softened
1 1/2 cups powdered sugar, sifted
2 tbsp milk

Preparation

Preheat oven to 350\u00b0F. Line 18 recesses of 2 - 12-cup muffin pans with paper liners.
Beat oil, sugar and eggs in a small bowl until thick. Stir in carrot and nuts. Sift together dry ingredients then fold into wet ingredients. Drop 1/3-cupfuls of batter into each paper liner. Bake for about 30 mins. Let cupcakes cool in pans for 5 mins before transferring to wire racks to cool completely.
Meanwhile, to make the buttercream, beat butter until as white as possible. Beat in powdered sugar and milk in 2 batches. Spread over cupcakes. Decorate as desired.