• Begin by heating your oven to 350 degrees Fahrenheit and lightly greasing a muffin tin with nonstick spray for easy release.

For Cupcakes:

• Grate the carrots and cut them into smaller pieces. You can use a food processor if preferred, but hand-grating is recommended for better texture.
• In a bowl, whisk together the oil, brown sugar, eggs, and vanilla until thoroughly combined.
• Gently fold the grated carrots into the mixture, then incorporate the dry ingredients—flour, baking powder, baking soda, spices, and salt—just until everything is mixed.
• Fill the muffin tins about two-thirds full with batter. Place them in the oven and bake for 16 to 17 minutes, checking for doneness by pressing lightly in the center—if it springs back, they are ready. If not, adjust baking time for an additional 2-3 minutes.

For Cream Cheese Frosting:

• While the cupcakes are baking, prepare the cream cheese frosting. Beat together the softened cream cheese and butter until creamy. Then mix in the powdered sugar and vanilla until everything is blended smoothly. If the frosting is too soft for piping, chill it briefly in the fridge.
• After the cupcakes have cooled, generously pipe the frosting on top. You can enjoy them immediately or store in the fridge—flavors deepen, and they taste even better the next day!