Preheat oven to 350 degrees

Begin by shredding your carrots

In a large bowl combine dry ingredients except sugar; flour, spices, baking powder and baking soda

In a separate bowl combine the wet ingredients; yogurt, eggs, applesauce and vanilla

Add brown sugar too the wet ingredients and mix

Next, add the wet ingredients to the dry, then fold in the shredded carrots, raisins and walnuts

Spray your large 6 muffin tin with non-stick spray or line cups with cupcake liners

Evenly portion out the batter into the 6 muffin wells

Bake in the oven 20-25 minutes or until puffed, slightly golden or a toothpick comes out clean

While muffins are baking prepare the frosting

Begin by zesting your orange

Then, using a hand mixer beat together butter and cream cheese until smooth

Add cinnamon and orange zest to butter and cream cheese mixture and mix until just combined

Next, mix in the powdered sugar. Add more or less depending on desired consistency. Store in the refrigerator until you’re ready to frost.

When muffins are cooled frost and top with additional chopped walnuts if desired