Carrot Cupcakes

Preheat oven to 160 C or then 180 C and place paper cups in a couple of cupcake trays.

Finely grate the carrot and gently squeeze out any liquid.

Combine the raisins and grated carrots in a bowl and using a wooden spoon push it to one side.

Now sift the flour and mix with bi carb of soda, salt, nutmeg and cinnamon powder.

In another bowl beat the butter and sugars both brown and caster until creamy. For about 2 -3 minutes.

Add in one egg at a time into the mixture and continue beating.

Add the vanilla essence and orange zest.

Now gradually add the flour mixture to the butter mixture until well combined.

Pour this batter into the bowl with grated carrots and using a wooden spoon mix them together until well combined.

Carefully spoon the mixture in the prepared trays only 2/3rd full and bake in the oven for about 20 minutes until a skewer inserted in the center comes out clean.

Allow them to cool in the tray for 10 minutes and then cool completely on a wire rack.

Finish with orange cream cheese icing.