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Mix together milk and vinegar in a large bowl and leave to thicken for 10 minutes
Add in the remaining wet ingredients once thickened
Mix until combined
Sift in the dry ingredients using a sieve
Gently mix until just combined
Fold in the grated carrot and ground nuts
Set aside to rest for 30 minutes while the oven heats
Heat the oven to 180°C Fan oven
Line a jumbo muffin pan with 6 liners or use a 12 hole muffin tin for smaller muffins
Divide the batter evenly among lined muffin cups using an ice cream scoop, filling them right to the top
Bake for 15-20 minutes until a skewer inserted into the centre comes out clean and leave to cool
Beat the butter and icing sugar together with an electric mixer until soft and fluffy
Scoop two tablespoons of the buttercream into a separate bowl and mix in the orange food colouring, then transfer to a piping bag with a small round nozzle
Add the cream cheese into the white buttercream and beat again until smooth
Spoon or pipe the white buttercream onto the top of the cupcakes
Pipe a triangle shape with the orange buttercream to create the carrot
Finish with rosemary sprigs for the carrot tops or use ready rolled green icing