Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and xanthan gum if using

Add the grated carrots to another bowl with the sugar, applesauce, oil and vanilla. Stir together, add the flax mix and stir again

Mix the dry and wet ingredients together until just combined. The batter should be thick like a banana bread but gluten-free flour will need an extra tablespoon or 2 of water

Fold in the sultanas / nuts if using then divide the batter evenly between the cupcake cases

Bake for 20 - 22 minutes until golden, firm to the touch and risen. A skewer test will work to test the middle is cooked

Let cool on a wire rack then glaze with a simple mixture of the powdered sugar mixed with the warm water, then sprinkle a pinch of cinnamon on top of each

To make the more decadent cream cheese frosting, whisk the cream cheese and margarine together in a stand mixture to loosen, then add in the vanilla and sugar and whip until fluffy

Spoon into a piping bag and swirl on