Mix the Dry ingredients in one bowl and the wet ingredients in another. Fold the dry and wet ingredients together. add carrots in 1/4 cup at a time.
fill cupcake things up 3/4 way.
bake 20 mins @ 350.
CUPCAKES
1 1/4 cup (160 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1/4 teaspoon ground cardamom, optional
1/8 teaspoon freshly grated nutmeg, optional
1/2 cup (118 ml) canola or other vegetable oil
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) lightly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups (150 grams) grated peeled carrots (2 to 3 medium carrots)
1/4 cup (50 grams) coarsely chopped pecans, optional
1/4 cup (32 grams) raisins, optional
CREAM CHEESE FROSTING
8 ounces (226 grams) full-fat block cream cheese, softened to room temperature
1/2 cup (115 grams) unsalted butter, softened to room temperature
1 teaspoon vanilla extract
Pinch fine sea salt
3 cups (360 grams) powdered sugar (confectioners sugar), plus more as needed
Pinch ground cinnamon or ground cardamom, optional
1/4 cup (50 grams) coarsely chopped pecans, optional