Grate the carrots into a bowl on a fine grater. Finely chop the walnuts.
In a bowl, combine the eggs, sugar and oil. Add the grated carrot and mix. In another bowl, mix the dry ingredients - flour, baking powder, baking soda and cinnamon. Add them to the wet ingredients and mix just until combined. In the end, add the chopped nuts and mix briefly.
Pour the batter into muffin tins lined with cupcake liners. Sprinkle with chopped nuts on top
Place in an oven preheated to 180 degrees Celsius and bake for 20-25 minutes until a stick poked into the cake is dry.
