Preheat oven to 170° C.
Put walnuts in a bowl and toast in a microwave for five minutes. Remove and set aside.
Put the grated carrots in a separate bowl, add buttermilk, oil and sugar. Break eggs and add along with vanilla essence and orange zest. Whisk till all the ingredients are well combined
Sift together flour, soda bicarbonate, baking powder, kosher salt, cardamom powder and cinnamon powder in a third bowl. Add the carrot mixture and fold in till well combined.
Add toasted walnuts and mix well till evenly incorporated.
Pour the mixture into cupcake moulds, place them on a baking tray. Place the tray in the preheated oven and bake for fifteen to twenty minutes.
Remove from oven and cool down to room temperature.
Remove the cupcakes from the moulds, place them on a serving plate and serve immediately