preheat oven to 180°c/160° fan forced. line a 12- hole (1/3 cup/80ml) muffin pan with paper cases.
in a large bowl combine flour, cinnamon, nutmeg, caster sugar. fold in carrots and walnuts.
in an separate bowl or jug, whisk vegetable oil, egg, sour cream and vanilla essence until smooth.
mix wet mixture into dry, stir until combined, divide amongst prepared cases. bake for 25 minutes or until cooked. cool completely.
in an electric mixer, beat cream cheese until light and fluffy gradually add NESTLÉ white melts and beat until smooth, fold through thickened cream. refrigerate for 30 minutes.
spoon mixture into a piping bag fitted with a round nozzle. pipe onto the cakes and decorate with easter eggs. refrigerate for 30 minutes or until icing is firm.
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