Preheat the oven to 375 degrees. Place cupcake liners in all 12 cups of a muffin tin.

In a large bowl cream together the butter and sugar.   Add in the vanilla and eggs and mix well. 

In a medium bowl combine the flour, baking soda, cinnamon, and salt. 

Add the flour mixture to the butter mixture and mix until just combined. 

Stir in the carrots, raisins, and walnuts and mix until just combined.

Fill the muffin cups with batter ¾ of the way full. 

Bake for 30 minute or until a toothpick inserted into the center comes out clean.

Remove from oven and place on a wire rack to cool completely.

To make the frosting place the butter in a large bowl. Beat with a mixer on medium high speed until fluffy. Add in the powdered sugar a half cup at a time and mix until smooth.

Add the milk, vanilla, and salt and beat on high speed for 1-2 minutes or until desired consistency is reached.

Pipe or spread the frosting on top of each cooled cupcake.

Using a vegetable peeler or sharp knife make long, thin sticks of chocolate from the chocolate bar. Pile the shavings or sticks on top of each cupcake leaving a hole in the center.

Place 3 candy coated chocolate eggs inside each "nest".

Enjoy!