Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.

In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.

1 ¼ cups all-purpose flour,½ cup granulated sugar,½ cup light brown sugar packed,¾ teaspoon baking soda,½ teaspoon baking powder,½ teaspoon salt,1 teaspoon cinnamon,¼ teaspoon nutmeg

Stir in oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.

¾ cups avocado, vegetable, or canola oil,2 large eggs

Stir in vanilla extract and milk.

1 ½ teaspoons vanilla extract,2 Tablespoons milk

Add carrots and nuts (if using). and stir until combined.

1 ½ cups grated carrots,½ cup chopped walnuts or pecans, optional

Evenly divide batter into cupcake liners, filling each ⅔-¾ of the way full. Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.

Allow to cool in the baking tin for 5 minutes before carefully removing to a cooling rack to cool completely before decorating with cream cheese frosting*.

1 batch Cream Cheese Frosting