Serves: 12 cakes1) Preheat the oven to 180C/Gas 4. Line a 12-cup cupcake or muffin tin with paper baking cases.
2) Whisk together the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. In another medium bowl, with an electric mixer on medium speed, beat the eggs, sugar, brown sugar and oil until light and thick. Reduce speed to low and add the flour mixture, beating just until blended. Stir in the vanilla, carrots, and walnuts until well blended.
3) Fill each of the paper cases 2/3-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the centre comes out clean, about 20 minutes. Cool the cupcakes completely.
To make the cream cheese icing:
1) Beat the butter and cream cheese at medium speed until creamy (2–3 minutes). Reduce the speed to low and add the icing sugar in 2 parts, incorporating vanilla extract after the first part.Mix until incorporated (scraping down the sides of the bowl with a rubber spatula each time). Add the cinnamon and fold by hand into the icing. Use within 24 hours.
2) Place the cream cheese icing in a pastry bag and cut 1cm off the tip. Generously pipe icing onto each cupcake. Add edible gold glitter stars if desired.