Heat the oven to 350F. Line a cupcake tin with liners. Toast the walnuts in the oven for 8-10mins till nicely browned, checking frequently towards the end checking they don’t burn. Let cool then roughly chop.

Meanwhile, in a large bowl whisk the flour, baking powder, baking soda and spices together.

Grate the carrot. In another bowl whisk all the wet ingredients together well, then add the carrots. Add the dry ingredients to the and fold until just combined.

Fill the cupcake liners with an ice-cream scoop of batter to about 3/4 way full.

Bake for 10mins, then rotate the pans. Bake for about another 10mins until a toothpick in the center comes out clean.

Cool cupcakes in the tin for 10mins, then carefully transfer to a wire rack to cool completely before frosting.

Frosting
Beat softened butter and cream cheese together with an electric mixer on medium high for 5mins until light and fluffy. Add the cream cheese and beat on low until fully mixed in. Gradually add the icing sugar about a cup at a time, beat on low until fully mixed in. Add the vanilla and turn up to medium high and beat for 3-5mins until light and fluffy.