Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases

Put the raisins into a bowl and pour the orange juice over them. Leave them to soak while you prepare the rest of the ingredients

In a mixing bowl, whisk together the vegetable oil, eggs and light brown sugar

Add the grated carrot and the raisins, including the orange juice, and mix in

Add the self raising flour, wholemeal flour, baking powder, mixed spice, cinnamon and bicarbonate of soda. Mix them in

Add the chopped pecans and stir them in

Divide the mixture between the 12 cupcake cases. As carrot cake batter is quite 'wet' I find it easier to either pour the mixture into the cases with a jug or put it into a piping bag and pipe it into the cases

Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely

To make the cream cheese frosting, use an electric mixer to beat the butter until smooth. Then mix in the icing sugar until the mixture is smooth

Next, add the cream cheese and the vanilla extract and mix in until the frosting is thick and smooth

Pipe the cream cheese frosting onto each cupcake using a piping bag fitted with your chosen nozzle. Or spread on with a spoon

Decorate with the fondant carrots, or decorations of your choice

Store in an airtight container in the fridge, eat leftovers within 3 days