In a large mixing bowl add oils, eggs, whole milk, carrots, balsamic, lemon juice, and lemon zest.
Cream for 2 minutes. In a large bowl, add sugar, flour, baking powder, baking soda and salt. Stir dry
ingredients into wet ingredients.
Place batter in cupcake papers and bake for 15 minutes. Remove the cupcakes from oven and let them cool.
Mix mascarpone with powdered sugar, then add the lemon juice, and lemon zest. Frost the
cupcakes with frosting and garnish with lemon zest.