Easter Carrot Cake Muffins

Ingredients

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• 1 cup (110 grams) pecans or walnuts, chopped
• 2 cups (260 grams) plain flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp McCormick Adjustable Grinder Sea Salt
• 1 tbsp McCormick Cinnamon Ground
• 1 tbsp McCormick Allspice Ground
• 4 eggs
• 1 1/4 cups (250g) caster sugar
• 1 cup (250ml) vegetable oil
• 2 tsp pure vanilla extract
• 2 1/2 cups (280g) finely grated raw carrots
• Cream Cheese Icing
• 1/2 cup (125g) unsalted butter, room temperature
• 250 g cream cheese, room temperature
• 1 cup (110g) icing sugar, sifted
• 1 tsp pure vanilla extract
• 1/2 tsp McCormick Ginger Ground
• Easter eggs, for garnish