Step 1

Preheat oven to 190C/170C fan forced. Line twelve 80ml muffin pan holes with paper cases.

Step 2

Stir flour, cinnamon, mixed spice, sugar and walnuts in a large bowl. Make a well in centre. Whisk coconut milk, eggs and oil in a large jug and pour into well. Add carrot and stir until just combined.

Step 3

Spoon among prepared muffin holes and sprinkle with extra walnuts. Bake for 20 minutes or until a skewer inserted into the centres comes out clean. Set aside in pan for 5 minutes to cool slightly. Transfer to a wire rack to cool completely. Serve.