1 For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 15 paper cases in bun tins.
2 Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
3 Gently fold in the flour, spices, grated carrot and vanilla extract, until thoroughly combined.
4 Spoon into the paper cases and bake for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a wire rack to cool completely.
5 For the icing: sift the icing sugar into a bowl and stir in the hot water and food colouring, to make a thick, smooth icing. Spread on top of the cakes.
6 Heat the grill. Place the cashew nuts under the hot grill until just browned. Allow to cool.
7 Place on top of the iced cakes.