Mum's Carrot Cake Muffins

My mum is known for her amazing carrot cake, its insanely good and there ain't no better carrot cake out there! So seen as I'm home I decided to take on her carrot cake baking skills and see if I could do as good a job, but instead of doing a cake, I decided to make muffins... And I can't lie, they were a success, (although that may be down to the super easy instructions)! 
If your in the mood for a bit of baking, give this recipe a go, I'm tellin' you, you won't regret it (although you might when your waddling around 'cos you couldn't stop eating them)! Sorry not sorry. 
Muffins 175g (6 ozs) soft brown sugar 175ml (6fl ozs) vegetable oil 3 x 2 eggs 75g (3 ozs) plain flour 1¼ tsp baking powder 1¼ tsp bicarbonate of soda  50g (2 ozs) wholewheat flour 225g (8 ozs) carrots, peeled and grated 1 tsp cinnamon ¼ tsp nutmeg ¼ tsp salt 25 g (1 oz) walnuts, chopped 50g (2 ozs) raisins 
Icing 75g (3 ozs) full fat soft cream cheese ¼ tsp vanilla essence 150g (5ozs) icing sugar Squeeze of lemon  Additional carrot gratings to decorate 
1. Preheat oven to 180ºC (350ºF).  2. Place sugar and oil in a bowl, beat together with an electric mixer. Beat eggs and  gradually add to the sugar and oil, beating well after each addition. 3. Sift plain flour, bicarbonate of soda, baking powder, spices and salt together. Beat into egg mixture. Add wholewheat flour and grated carrots, beat well. Fold in walnuts and raisins.  4. Spoon 2-3 large spoonfuls of mixture into muffin cases and bake for 25 minutes.  Test by inserting a skewer into the centre of the muffin.  5. Beat cheese and vanilla essence whilst adding sifted icing sugar. Beat well and add squeeze of lemon juice. Spread over muffins. 
If you'd like to make this as a cake, follow exactly the same instructions but instead use a 20cm square cake tin and bake for 35 minutes. 
Let me know if you give the recipe a go, or if you know of any other recipe's I need to try out!