In a large bowl combine the flour, sugar, baking flour, bicarb soda, cinnamon and salt.
In another bowl whisk eggs, oil and honey. Stir into dry ingredients just until moistened. Fold in carrots. Fill a greased or paper-lined muffin tin 2/3 full.
Bake for 20-25 minutes or until a skewer comes out clean. Cool for 5 minutes before removing from tray to cake rack.
Take 2/3 of the cream cheese icing and ice the cooled cakes. Divide the remaining icing, colouring 1/3 green and 2/3 orange.
Using a icing bag or a plastic bag with the corner cut off pipe the orange icing onto the iced cupcakes making a round pumpkin shape. Doing the same with the green icing make a little stem and leaf at the top of each pumpkin. Draw faces onto the pumpkins with the black writing icing.