Carrot cupcakes

Preheat oven to 175°C and line a 12-hole muffin tin with paper cases. Put flour, baking powder, bicarb, cinnamon, cardamom, cloves, salt and brown sugar in a large bowl and mix to combine. Stir in egg and oil.

Add carrot, pineapple juice, walnuts and orange zest to mixture and stir to combine, but don’t over mix.

Divide mixture evenly between cases. Bake for 25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool.

To make spiced pistachios, line an oven tray with baking paper. Put sugar and cardamom in a bowl. Wet pistachios with a little water. Toss in sugar mixture. Put on prepared tray. Bake for 5-10 minutes. Set aside to cool. Roughly chop.

To make cream cheese icing, put cream cheese, icing sugar and orange zest in a bowl and whisk with a fork.

Top cakes with icing, sprinkle with spiced pistachios and serve.