dessert recipes | makes 12–16

1. Preheat the oven to 200C/gas 6. Beat the sugar, oil and eggs. Fold in the flour, spices, baking soda and powder, clementine zest and a pinch of salt. Stir in the carrot and walnuts. Divide the mixture between 12–16 lined cupcake-tin holes. Bake for about 20 minutes, or until a skewer inserted in the centre comes out clean.
2. Cool on a rack. Beat together the cream cheese and icing sugar. Spread over the cool cupcakes and sprinkle with extra chopped walnuts.