Step 1: Heat the oven to 175°C and line a cupcake tray with paper cases. To prepare the flax eggs, combine ground flaxseed and water in a small bowl, stir and set aside.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, clove and salt. Once the flaxegg has thickened, add to the dry ingredients, along with the grated carrot, oil, vanilla, raisins, walnuts and apple cider vinegar.
Step 3: Scoop 2-3 tsp of the mixture into lined cupcake tray and bake for 25-35 minutes, or until a skewer comes out clean. Let cupcakes cool completely before frosting.
Step 4: For the frosting, combine all frosting ingredients into a high speed blender. Blend for 1-2 minutes, until smooth and silky. Refrigerate for at least 20 minutes, then spread or pipe onto each cupcake and sprinkle with walnuts, pepitas.
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