Carrot cake cupcakes

1. Preheat oven to 180°C and place paper liners in a cupcake pan.
2. In a bowl mix together the dry ingredients, flour, baking soda, baking powder, salt and spices, nutmeg, ginger, cloves and cinnamon.
3. In a separate bowl, whisk together the eggs, brown sugar, powdered sugar, vegetable oil, vanilla and grated carrots.
4. With a spatula, add the dry ingredients and then the crushed nuts.
5. Pour the mixture into the baking trays, filling them 3/4 of the way.
6. Bake in the oven for about 20 minutes and then leave to cool completely.

Cream cheese frosting

1. Place the softened butter cut into pieces in the bowl of a mixer fitted with the whisk attachment and beat on medium speed for 3-5 minutes until smooth.
2. Add cream cheese and beat again on medium speed for 2-3 minutes until smooth and creamy.
3. Lower the mixer speed and add the sifted confectioner's sugar, vanilla and cornstarch (optional) and resume mixing on medium speed for an additional 2 minutes and until creamy.
4. Cover with cling film and place in a fresh place for at least 30 minutes before using.
5. Fill a pastry bag with the cream cheese frosting and decorate your cupcakes, then sprinkle with some pecans and a little maple syrup.