Step 1

In a large saute pan on medium heat, add the mixed nuts. Roast for about 5 minutes. Remove from heat and transfer to a paper plate to cool. Roughly chop nuts once cooled. Sprinkle about 1 teaspoon of flour over chopped nuts and mix to coat (this is prevent the nuts from sinking to the bottom of the cupcake)

Step 2

Preheat oven to 350°F, line muffin pan with cupcake liners, set aide.

Step 3

Using a stand mixer with a paddle attachment or hand mixer, mix together sugar, oil and eggs on low speed until blended. Add in cardamom, nutmeg, vanilla, salt, baking soda, blend on low speed until combined.

Step 4

Add in flour and mix until combined. Add in carrots, mixed nuts and chopped dates, stir together with a spatula.

Step 5

Scoop batter into cupcake liners, fill to about ⅔ full (about 2 tablespoons). Bake for 20 minutes or until a toothpick inserted comes out clean. Set aside to cool completely before frosting.

Step 6

In a stand mixer with whisk attachment or hand mixer, combine cream cheese, butter, powdered sugar and mix until smooth. Add in vanilla extract, cardamom, salt and mix until combined. (add additional powdered sugar if frosting is too thin, add a teaspoon or 2 of milk if frosting is too thick). Frost each cupcake.