Put all the carrot cake ingredients in the blender and gently pulse until you have a nice sticky texture. Divide into 12 reusable muffin tins. Give a quick rinse to the blender.
Vegan Cheesecake Layer
Put all the cheesecake ingredients into the blender and process until thick and creamy. Taste and adjust if necessary. Pour over the carrot cupcakes, top with a walnut and freeze until ready to eat.
Take out the cupcakes 5 minutes before ready to serve.