Cream the eggs and sugar, then add flour, baking powder, bicarb and cinnamon, alternating with the oil.
Add carrot, apple and half of the roughly chopped pecan nuts.
Fill cupcake liners about 3/4 full with mixture, and bake at 180°C for about 15-20 minutes. Test them at 15 minutes and see if they need to bake for longer.
While you wait for them to cool, beat the icing ingredients together in a bowl until combined and smooth.
Add more icing sugar if you find the consistency too runny.
Top cupcakes with icing and sprinkle on reserved nuts.
Reprinted with permission of The Gorgeous Gourmet
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