Carrot cake cupcakes

These are so delicious, when I first made them last week, I took the smallest bite just to taste and then like a starving teenager rammed the rest in my mouth.
Leave out the nuts if you wish, but I think adding the sultanas is a must. They go so well with the sweetness of the carrot.

Ingredients..
2 cups S.R. Flour.
1/2 teaspoon of Salt.
2 teaspoons Ground Cinnamon.
4 large Eggs.
1 cup white Sugar (or Raw sugar)
1 cup Rice Bran Oil. (or Canola)
2 cups raw Carrots (finely grated)
1 cup Granny Smith's Apple (finely grated)
1 cup Walnuts (chopped, saving some for the top)
1 cup Sultanas.

For the Cream cheese icing..
1/2 cup Butter (room temperature)
1 pack of Cream Cheese (room temperature)
3 cups of Icing Sugar (sifted)
2 teaspoons Pure Vanilla Extract.

Method..
Preheat oven to 180c and use the middle rack in the oven. Put papers in 24 muffin cups.
In one bowl sift the flour, salt and cinnamon together, then set aside.
In another bowl whisk together the eggs,sugar and oil until slightly thickened. Fold in the flour mix into the egg mix, then fold in grated carrots, grated apple, chopped nuts and sultanas. Divide mix between the 24 cases and bake in the oven for 20 minutes or until skewer comes out clean. Allow to cool.
Meanwhile, make the cream cheese icing.
Mix the butter and cheese together with a hand held mixer until combined. Add the vanilla extract and mix again. Slowly add the icing sugar mixing the whole time so it stays smooth.
When cakes have cooled, top each one with the cream cheese icing, decorate with the left over walnuts and sprinkle with cinnamon sugar if you desire.
Now see if you can fit a whole one in your mouth!!!!
Enjoy.