Preheat the oven to gas mark 4, 180 degrees in an electric oven or 160 degrees in a fan-assisted oven.

In a bowl mix together the flour, sugar, cinnamon, mixed spice, nutmeg, bicarbonate of soda and a pinch of salt. Add the oil and softened butter, mix until you have a smooth batter. Add the eggs, one at a time and mix until you have a smooth consistency. Add the raisins and mix. Add the carrot, a handful at a time and mix equally through the batter.

Divide the batter between 18 muffin cases and cook for 20 minutes or until when skewered with a knife it comes out clean free of batter. Allow to cool and make the icing.

To make the icing, beat the sugar into the butter with an electric whisk until it is smooth in consistency. Add half the soft cheese and lemon zest and beat again, then add the remaining soft cheese and beat until smooth. Once the muffins are cool, ice and enjoy!