Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large bowl, combine the sugar, flour, bicarb, cinnamon and ginger with a pinch of salt.

In a jug, whisk the eggs, oil, orange zest and vanilla. Pour into the dry ingredients, add the carrots, raisins and walnuts, and mix with a spatula to fully combine.

Spoon 2 tbsp of the mixture into each muffin case. Top with 1/2 tbsp soft cheese, then finish with the remaining carrot cake mixture. Sprinkle a pinch of brown sugar over each and bake for 25 mins until risen and golden. Leave to cool completely on a wire rack. Will keep in an airtight container for up to three days.