Method:
1 Preheat oven 180°C fan-forced.  Lightly grease a 1/3-cup capacity muffin tray.
2 Combine oil, sugar and eggs in a bowl.  Whisk to combine.  Sift flour, bi carbonate of soda and cinnamon over the oil mixture.  Stir in carrots and walnuts.
3 Spoon the cake batter into holes so they are  three-quarters full.  Bake for 12-15 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan until firm enough to remove. Allow to cool.
4 Beat cream cheese, and sugar until well combine. Spread over the cakes and serve