1. Preheat your oven to 350 F (175 C). Line a 12-cup muffin tin with paper liners. Finely grate your carrots.

2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.

3. In a large bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.

4. Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed or by hand until just combined. Do not overmix.

5. Gently fold in the finely grated carrots and the optional chopped pecans or walnuts until evenly distributed.

6. Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.

7. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden and spring back when gently touched.

8. Remove the cupcakes from the oven and let them cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.

9. While the cupcakes cool, prepare the frosting: Beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk or cream one tablespoon at a time until it reaches a spreadable consistency.

10. Once the cupcakes are completely cool, spread or pipe the cream cheese frosting onto each cupcake. Decorate as desired.