1-First, preheat your oven to 350°F (175°C) and line a 12-count muffin pan with paper liners to get ready for baking.

2-In a stand mixer or large bowl, whisk together the flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.

3-Stir in the oil to blend everything smoothly, creating a base that’s full of flavor.

4-Next, add eggs one at a time, scraping down the bowl between each addition, and beat until combined for a consistent batter.

5-Stir in the vanilla extract and milk to add moisture and depth.

6-Then, fold in the grated carrots and optional chopped nuts or pecans, stirring until just combined to keep the texture light.

7-Divide the batter evenly among the cupcake liners, filling each about ⅔ to ¾ full for even rising.

8-Bake for 20 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.

9-Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

10-Once cooled, they’re ready for that creamy frosting.