FOR THE CARROT CUPCAKES – 1 ½ cups all-purpose flour – 1 teaspoon of baking powder – 1 teaspoon of cinnamon powder – ¼ teaspoon freshly-ground nutmeg – ½ of ground cloves – ¼ teaspoon salt – 1 cup of very finely grated carrots – 1 teaspoon of freshly-grated ginger – ¼ cup of raisins or sultanas – ½ teaspoon orange zest – ½ cup of minced walnuts – 3 large eggs – ¼ cup of coconut oil or vegetable oil – 1 ½ cup brown sugar
FOR THE CREAM CHEESE FROSTING – ½ cup of cream cheese – 2 tablespoons of heavy cream (or more, see notes) – ½ cup of white granulated sugar – 1 teaspoon of lime juice – ¼ teaspoon of lime zest – 1 teaspoon of vanilla extract
In the electric mixer bowl, combine wet ingredients (eggs, coconut oil) and add the sugar. Whisk over medium speed until the egg mix has turned a very light color and the sugar has dissolved. Slowly add the dry ingredient mix and beat until the batter is fluffy and smooth.