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
Notes
Either use a paper liner or grease the muffin pan with butter so that the cupcakes won't stick as they bake.
Be mindful in adding cinnamon and ginger if you don't want their spice to overcome the sweetness of the cupcake!
Don't add the frosting right away. Let the carrot muffins cool down first. It saves the frosting from becoming gooey.
To store: Keep these cupcakes in an airtight container in the fridge for 4-5 days.To freeze: Put them in a well-sealed container in the fridge for 1-2 months, and thaw at room temperature.