Let the flax mixture stand for 10 minutes while you prepare the other ingredients
Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases
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
