PREPARE THE CUPCAKE BATTER

1. Preheat the oven to 350°F and line a standard cupcake tin with 12 paper liners.
2. Peel and finely grate the carrots. Set aside.
3. In a small mixing bowl, whisk together the gluten free 1:1 flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
4. In a large bowl using an electric hand mixer or a stand mixer with the paddle attachment, mix together the oil, granulated sugar, and light brown sugar for 1–2 minutes.
5. Add the eggs and vanilla extract and mix until combined.
6. Add the sour cream and mix again until fully incorporated, scraping down the bowl as needed.
7. Add the dry ingredients to the wet mixture and mix on low until no flour streaks remain.
8. Fold in the grated carrots.

BAKE THE CUPCAKES

1. Divide the batter between the prepared cupcake liners, filling each about 3/4 full.
2. Bake on the center rack of the oven for 18–22 minutes. A toothpick should come out clean or with a few moist crumbs.
3. Allow the cupcakes to cool in the pan for 5–10 minutes, then carefully transfer them to a wire rack to cool completely.

MAKE THE CREAM CHEESE FROSTING

1. In a large mixing bowl, use an electric hand mixer or stand mixer with the paddle attachment to beat the cream cheese, butter, and salt together until smooth.
2. Gradually add the powdered sugar (~1 cup at a time) and mix to combine.
3. Add the vanilla extract and continue to mix until the frosting is light and fluffy. To make the frosting thicker, add additional powdered sugar. If a thinner consistency is desired, add milk 1 teaspoon at a time.

FROST AND GARNISH THE CUPCAKES

1. Frost each cupcake using a piping bag fitted with a large round tip, or spoon a dollop of frosting onto each and gently swirl.
2. Sprinkle each cupcake with chopped walnuts or pecans if desired.

Store frosted cupcakes in the refrigerator for 4–5 days. Enjoy!