For the cupcakes

• 200g (1⅔ cups) all-purpose flour

• 1½ tsp baking powder

• ½ tsp baking soda

• 1½ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• ½ tsp fine salt

• 150ml (⅔ cup) neutral vegetable oil

• 150g (¾ cup) light brown sugar, packed

• 50g (¼ cup) granulated sugar

• 3 large eggs, room temperature

• 1½ tsp vanilla extract

• 220g (2 cups) finely grated carrots (about 3 medium carrots)

• 80g (¾ cup) walnuts or pecans, roughly chopped (optional)

For the cream cheese frosting

• 225g (8 oz) full-fat cream cheese, cold

• 115g (½ cup) unsalted butter, softened

• 300g (2½ cups) icing sugar, sifted

• 1 tsp vanilla extract

• Pinch of fine salt

1. Heat the oven to 180°C / 350°F and line a 12-hole muffin tin with cupcake cases.

2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

3. In a separate bowl, whisk the oil, both sugars, eggs, and vanilla until smooth and slightly thickened, about 2 minutes. It will look glossy.

4. Pour the wet ingredients into the dry and fold until just combined, a few streaks of flour are fine at this point. Add the grated carrots and the walnuts if using, and fold until everything is incorporated. Do not overmix.

5. Divide the batter evenly between the cases, filling each about two-thirds full. Bake for 20-22 minutes, until a toothpick comes out clean. My oven runs hot, so I check mine at 18 minutes; yours may need the full time or a minute more.

6. Transfer to a wire rack and cool completely before frosting. Completely. Frosting a warm cupcake is a choice you will immediately regret.

7. For the frosting: beat the cold cream cheese and softened butter together on medium speed until smooth and well combined, about 2 minutes. Add the icing sugar in two additions, beating on low first to avoid a cloud. Add the vanilla and salt, then beat on medium-high for another minute until light and fluffy.

8. Frost the cooled cupcakes using a piping bag or a small offset spatula, whichever you prefer. A simple swirl is enough. Most of the time, less is always more.