Carrot Cake Cupcakes with Cream Cheese Frosting

INGREDIENTS

1 1/4 cups

all-purpose flour

1/2 tsp

baking soda

1/2 tsp

baking powder

1/4 tsp

salt

1 tsp

ground cinnamon

1/8 tsp

ground nutmeg

1 1/2 cups

finely shredded carrots (from about 4 medium carrots)

2/3 cup

granulated sugar

1/3 cup

packed light-brown sugar

large eggs

1/4 cup

unsweetened applesauce

1 tsp

vanilla extract

1/2 cup

vegetable oil

3/4 cup

chopped pecans

1/2 cup

unsalted butter, softened

8 oz

cream cheese, softened

3 1/2 cups

powdered sugar

1/2 tsp

vanilla extract

50 g

Marzipan ((about 1/4 cup))

Orange gel food coloring

Cocoa powder ((I used Dutch processed))

small curly parsley stems