Preheat the oven to 180ºC/Gas mark 4. Sift the flour, baking powder and all the spices into a bowl. Add the sugar.
Mix in the beaten eggs, sunflower oil and grated carrots. If using the walnuts, add this to the mix as well.
Once mixed and combined thoroughly, divide the mixture between all the cupcake cases (no more than ¾ full) and bake in the oven for approx. 25 minutes.
When out of the oven, allow it to cool whilst you make the cream cheese topping. I wouldn’t recommend the topping recipe I got out of the book because it was extremely runny despite adding more than double the amount of icing sugar instructed and chilling in the fridge. So I’d recommend you use your own tried and tested recipe (I am still searching for mine).