Step 1

Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with 2 layers of paper cases.

Step 2

Whisk together the oil, eggs and vanilla in a bowl. Add the caster sugar and beat to combine. Stir in the carrot, flour, almond meal and cinnamon. Spoon among lined pans. Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool.

Step 3

Use an electric beater to beat the cream cheese, icing sugar, lemon rind and lemon juice in a bowl until smooth. Spread over the cupcakes to serve.