Carrot Cake Cupcakes

Cupcakes

• ½ cinnamon stick (4-5 cm)
• ½ whole nutmeg (small)
• 80 g plain flour
• 80 g spelt flour
• 180 g carrots, peeled, cut in pieces
• 190 g soft brown sugar
• 30 g sour cream
  or 30 g crème fraîche
• 110 g sunflower oil
• 2 large eggs
• ¾ tsp bicarbonate of soda
• ¼ tsp fine sea salt
• 60 g sultanas
• 60 g pecan nuts, roughly chopped (optional)

Cream Cheese Icing

• 50 g unsalted butter, soft
• 125 g cream cheese
• 150 g icing sugar
• edible cake decorations, as desired