Method
In a bowl add the grated carrot, flour, baking powder, bicarb and spices. Mix this
together until evenly combined and the carrots are coated in the flour. Make a well in the middle and add in all the remaining muffin ingredients. This is the eggs, oil, sugar and pumpkin puree. You can easily get hold of a tin of pumpkin purée online. Just scoop out and use direct from the tin. It adds such fantastic flavour and moisture to the muffins.
Using a mixer, combine all these ingredients together for around 30-40 seconds. Now you should have a lovely smooth cake batter ready for baking. Put 12 muffin cases into a muffin tray and scoop the batter evenly between them all.
Place in a preheated oven at 170 fan for 20-23 minutes or until cooked through.
Take out the oven and leave to cool.
Meanwhile whisk together all the glaze ingredients until you have a thick smooth drizzle. Add this into a piping bag and drip over the top of the cupcake. Sprinkle on some grated white chocolate or coconut to finish.
