Step 1

Preheat oven to 350° F. Line a standard muffin tin with paper liners and set aside. This recipe makes 14 cupcakes.

Step 2

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

Step 3

In the bowl of a stand mixer (or using a hand mixer), beat together granulated sugar, brown sugar and vegetable oil on medium speed until combined, about 1 minute. Add eggs and vanilla, and mix until incorporated, about 1 more minute.

Step 4

With the mixer on low, slowly add the flour mixture to the wet ingredients. Mix just until combined, about 15 seconds. Stir in the shredded carrots by hand.

Step 5

Fill prepared cupcake liners two-thirds full with batter (I like using an ice cream scoop for this step). Bake cupcakes at 350° F for 20-22 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 6

Make the frosting. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat together cream cheese and butter for 90 seconds, or until smooth. Add the vanilla and mix until combined, about 15 seconds. With the mixer on low, slowly add the confectioners' sugar and mix until incorporated, about 30 seconds.

Step 7

Transfer frosting to a frosting bag fitted with desired tip (I used a Wilton 1A tip). Frost the cooled cupcakes and dust with ground cinnamon as an option. Serve at room temperature.