Place all the fruit and the grated carrots along with the oil and eggs into a food processor or mini chopper and leave to mix on high for a couple of minutes.
Add all the remaining ingredients and mix for a further minute or so. By this time the carrot will be nicely chopped up and won't be noticed!
Spoon the mixture into cupcake cases in a muffin tray.
Bake in a pre-heated oven at 180 degrees (160 degree fan oven), gas mark 4 for 17 - 20 minutes until springy to the touch.
Leave to cool and add frosting if you want it. To make the frosting combine all the ingredients together in a bowl and divide between the cakes.