Step 1: Preheat the oven

Preheat your oven to 180°C (350°F). Line a 12-hole muffin tin with cupcake cases.

Step 2: Mix the dry ingredients

In a large mixing bowl, sift together the self-raising flour, baking powder, and cinnamon. Stir in the brown sugar, grated carrots, chopped walnuts (if using), and raisins.

Step 3: Combine the wet ingredients

In a separate bowl, whisk the eggs and vegetable oil until well combined. Pour this mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Step 4: Fill the cupcake cases

Spoon the batter evenly into the prepared cupcake cases, filling each about two-thirds full.

Step 5: Bake the cupcakes

Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of a cupcake comes out clean. Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the cream cheese frosting

In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the sifted icing sugar and beat until fluffy. Stir in the vanilla extract.

Step 7: Frost the cupcakes

Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting over the top of each cupcake. Garnish with a sprinkle of chopped walnuts or a dusting of cinnamon if desired.

Step 8: Serve

Serve immediately or store in an airtight container in the refrigerator until ready to enjoy.