Carrot Cupcakes

INGREDIENTS

For the cupcakes:

2 1/2 cups

all-purpose flour

1 1/4 tsp

baking powder

1 tsp

baking soda

1 1/4 tsp

ground cinnamon

1/2 tsp

grated nutmeg

1/8 tsp

ground cloves

1/2 tsp

salt

1 lb

(6-7 medium) carrots, peeled

1 1/2 cups

granulated sugar

1/2 cup

packed light brown sugar

large eggs

1 1/2 cups

canola, safflower or vegetable oil

For the frosting:

12 oz

cream cheese (not softened)

7 1/2 tbsp

unsalted butter, at room temperature

1 tbsp

vanilla extract

3 3/4 cups

confectioners’ sugar, sifted