Carrot cake cupcakes

1. Preheat the oven to 180°C / 170C fan / 350°F.

2. Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.

3. Sift in the dry ingredients and bring the mixture together using a wooden or large metal spoon.

4. Pour the mixture into the lined muffin tins and bake in the oven for 20-25mins or until a skewer inserted into the middle comes out clean.

5. Cool completely on a wire rack.

6. To make the icing, beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and mix to combine. The icing should be smooth and quite thick. If it is still quite runny just add more icing sugar until it is at the required thickness. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.