Preheat oven to 350° F (175° C). Line a standard muffin tin with paper liners and set aside.

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

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

Add the eggs and vanilla, mixing until fully incorporated, about 1 more minute.

With the mixer on low speed, slowly add the flour mixture to the wet ingredients. Mix just until combined, about 15 seconds.

Gently stir in the shredded carrots by hand.

Fill the prepared cupcake liners two-thirds full with batter. Bake cupcakes at 350° F for 20-22 minutes or until a toothpick inserted into the center comes out clean or with little to no crumbs.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

To make the frosting, beat together the cream cheese and butter in a stand mixer fitted with a paddle attachment (or using a hand mixer) for about 90 seconds, or until smooth.

Add the vanilla and mix until combined, about 15 seconds.

With the mixer on low, gradually add the confectioners’ sugar, mixing until incorporated, about 30 seconds.

Transfer the frosting to a piping bag fitted with your desired tip. Frost the cooled cupcakes and optionally dust with ground cinnamon.