Carrot Cupcakes with Orange Cream Cheese Frosting

Cupcakes:
4 medium carrots, finely shredded
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup packed light brown sugar
1 teaspoon pure vanilla extract

Frosting:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1/4 orange juice
1 teaspoon vanilla extract

Preheat oven to 350 degrees with rack in the middle.  Line muffin cups with paper liners.

Finely grate enough carrots to measure 2 cups using a teardrop grater.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl.

Whisk together oil, eggs, brown sugar, grated carrots and vanilla in a large bowl.  Then stir in flour mixture until just combined.

Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes. 

In a large bowl, beat together the butter and cream cheese with an electric mixer.  With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.  Beat in the orange juice and vanilla.