1 Grease a 12-hole muffin pan (1/3-cup capacity); line bases with baking paper.
2 Beat butter and both sugars in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl. Stir in carrot and nuts then combined sifted flour and mixed spice until combined.
3 Divide mixture among holes in muffin pan.
4 Cook in a moderate oven (180C) for about 20 to 25 minutes or until cooked when tested. Stand cakes in pan for 5 minutes before turning onto a wire rack to cool.
5 To make Cream Cheese Frosting, beat cream cheese, butter and rind in a small bowl with electric mixer until light and fluffy. Gradually beat in icing sugar mixture until combined. Tint pale orange with food colouring.
6 Spread Cream Cheese Frosting over cold cakes decorate each one with a whole pecan nut.