Preheat the oven to 200C/gas 5.
Line 2 muffin trays with paper cases.
Beat together the oil, sugar and eggs
In a separate bowl, mix together the tapioca, sorghum and quinoa flours with the baking powder, bicarb, salt, cinnamon and ginger.
Add the dry ingredients to the wet and beat together until fully incorporated.
Grate the carrots and finely chop the walnuts. Add these, along with the raisins the the mix and stir in.
Divide the mixture evenly between the muffin cases and bake for 20 minutes.
To make the cream cheese frosting:
Sift the icing sugar and cream with the margarine.
Add the vanilla extract and cream cheese, then beat together until smooth.
Once the cakes are cooled, spread the cream cheese frosting on to each muffin, then refrigerate until set.