• Let’s get the dry ingredients sorted. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. I like to use a whisk here instead of a spoon because it breaks up any little clumps of baking soda – nobody wants to bite into one of those!
• In a large bowl (make sure it’s really large – we’ll be adding everything to this), whisk together the oil, eggs, sugar, and vanilla until they’re well combined and look smooth and glossy.
• Now for the carrots – you want them finely grated (I use the small holes on a box grater). If your carrots are really moist after grating, give them a quick squeeze with paper towels. Too much moisture can make your cupcakes heavy.
• Add your dry ingredients to the wet mixture in three portions, mixing gently with a rubber spatula just until you don’t see any more flour streaks. Scrape down the sides of the bowl as you go.
• Fold in your grated carrots (and walnuts if using) until they’re evenly distributed. The batter will be pretty thick, and that’s exactly what we want.
• Fill each cupcake liner about 2/3 full – I use an ice cream scoop for this, which gives you perfect portions every time. If you see any empty spaces in your scoops, tap the pan gently on the counter a couple times to settle the batter.
• Bake for 20-22 minutes, rotating the pans halfway through. You’ll know they’re done when a toothpick comes out clean and the tops spring back when you gently press them with your finger. The tops should be lightly golden brown and slightly domed.
• Let them cool in the pans for 5 minutes (set a timer – any longer and they might get soggy), then transfer to a wire rack to cool completely.

For the frosting (make this while the cupcakes cool):

• In a large bowl, beat the softened cream cheese and butter together until completely smooth and fluffy – about 2 minutes.
• Add the powdered sugar one cup at a time, mixing on low speed until each addition is incorporated. Scrape down the bowl frequently. After all the sugar is in, add the vanilla and salt, then beat on medium-high for about 2 minutes until the frosting is light and fluffy.
• Wait until the cupcakes are completely cool to frost them – even a little warmth will make your frosting melt. I like to use a piping bag with a large star tip, but you can also just spread it on with a knife. Start from the outside edge and work your way to the center in a spiral.