• Preheat the oven to 180C/ 350F. Line 12 cups muffin pan with paper liner or grease with butter.
• In a mixing bowl, whisk together sugar, eggs and vanilla extract until fluffy.
  1 cup sugar, 2 eggs, 1 teaspoon vanilla extract
• Add the oil and sour cream, whisk again.
  ⅔ cup cooking oil, ½ cup sour cream
• Now, stir in flour, baking powder, baking soda, salt, cinnamon and ground ginger.
  2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon ground ginger
• Fold in walnuts and grated carrots, mix, then add the raisins and mix again.
  ½ cup walnuts, 1 ½ cups grated carrots, ½ cup raisins
• Scoop the batter into the muffin cups and bake for 30-35 minutes or until golden brown.
• Let the carrot muffins cool down before adding the frosting.

Make the frosting

• In a mixing bowl, beat the heavy cream until thick and stiff peak forms.
  100 ml heavy whipping cream
• Stir in the cream cheese and icing sugar until combined.
  150 g cream cheese, 4 tablespoon icing sugar
• Add the cream cheese mixture into a piping bag with a star tip and decorate all the carrot cupcakes, then sprinkle some chopped walnuts on top (if you like).
  1 tablespoon walnuts