Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting

INGREDIENTS

Cupcakes

large eggs

1/2 cup

canola or vegetable oil

1/2 cup

granulated sugar

1/2 cup

light brown sugar, packed

1/4 cup

sour cream or thick Greek yogurt

1 tbsp

vanilla extract

2 tsp

cinnamon

1 tsp

allspice

1 tsp

ground nutmeg

1/2 tsp

ground cloves

salt, optional and to taste

1 1/4 cups

all-purpose flour

1 tsp

baking powder

1/2 tsp

baking soda

1 1/2 cups

coarsely grated carrots (2 to 3 medium/large carrots, peeled)

1/2 cup

raisins, optional

1/2 cup

nuts, optional

Frosting

1/2 cup

cream cheese (light is okay), softened

1/4 cup

unsalted butter, softened

1 tbsp

vanilla extract

about 1 1/2 cups confectioners’ sugar, more or less as desired