Preheat your oven to 180 degrees Celsius or 350F. Spray a cupcake tin with oil.

Using a whisk or a stand mixer, combine the sugar oil at a medium speed. Add the yoghurt and mix until the mixture looks thicker. Add the eggs one by one, beating well after each one. Add the vanilla and mix.

In another big bowl prepare the dry ingredients. Sift the flour, baking soda, cinnamon, nutmeg and salt. Gently fold in the sifted dry ingredients into the wet ingredients. Stop folding as soon as the small flour pockets are gone. Gently add the grated carrot, walnuts and raisins.

Using a spoon, put in the cake batter into your prepared tin. I filled my tins 4/5 of the way. Bake for 15 minutes and check your mini cakes. Mine cooked at 15 mins, but cook until the skewer comes out clean (depends on the size of your tin). Let cool.

Using a standmixer or and electric whisk, beat the cream cheese and butter until it is well mixed (around 2 minutes). Add half of the sifted icing sugar and beat. Beat at a slow speed, then move it up to a medium speed (around 1 minute). Add the heavy cream and vanilla extract and beat at a medium speed again (around 2 minutes). Put the remaining sifted icing sugar in and beat at a medium speed (around 1 minute).

Put icing into a piping bag and frost your cupcakes. I decorated mine with a little chia seeds, pumpkin seeds and walnuts. This recipe makes around 16 cupcakes. Store in the refrigerator for up to 5 days.