Preheat oven to 180°C bake. Line a 12-hole muffin or cupcake tin with paper cases.
Combine the flour, Chelsea Organic Coconut Sugar, cinnamon, baking soda, baking powder and salt in a bowl. In a separate large bowl, mix together the grated carrot, sultanas and oil. Add the flour mixture and stir until just combined. Add the beaten eggs and mix in, stirring as few times as possible.
Divide the mixture evenly between the paper cases. Each case should be approximately two thirds full. Bake for 15 minutes, until cupcakes are golden brown and the tops spring back when lightly pressed. Transfer to a wire rack and leave to cool.
Beat the cream cheese and butter together with an electric mixer until smooth. Slowly beat in Chelsea Vanilla Flavoured Icing Sugar until you have a light, fluffy icing. Transfer to a piping bag and pipe evenly onto the cooled cupcakes. Top with chopped walnuts and edible flowers, if desired.