Ingredients

275 grams white carrots 

112 grams unsalted butter, melted and cooled

160 grams sugar

28 grams brown sugar

2 eggs

177 grams soft white flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp true cinnamon

1/2 tsp nutmeg

1/8 tsp cloves

Whole nutmeg for grating on top

Makes 12 cupcakes

Instructions

Preheat the oven to 350 f and adjust the rack to the middle position. 

Line a muffin pan (dark coloured pans work best) with paper muffin cups. 

Melt the butter and then add the cinnamon to bloom. Stir together thoroughly and then set aside to cool.

Grate the carrots using a food processor fitted with the grating attachment. Set aside.

In a small bowl, combine the flour, baking powder, baking soda, salt, cloves and nutmeg. Sift together thoroughly with a whisk.

In a medium sized bowl, combine the eggs and sugars. Add the melted butter and whisk together thoroughly, until whipped smooth. 

Add the grated carrots to the butter mixture and mix together thoroughly.

Fold in the dry ingredients in three batches, being very careful not to overmix. Add the first batch of dry ingredients, fold in until there are still streaks of flour, then continue. At the end, there can still be some streaks of flour. 

Using a 2 tbsp cookie scoop, scoop the batter into the parchment- lined cupcake pans. The batter will make enough for 12 cupcakes. 

Place the cupcakes on the middle rack in the oven and bake for 22 minutes, or until done. To test for doneness, gently press a finger into the center of a cupcake. The indent should bounce back without leaving a divot, and the center should not appear shiny. 

Place the muffin pan on a cooling rack and let cool for 5 minutes before removing the cupcakes from the pan and leaving them to cool completely on the cooling rack.

Meanwhile, prepare the cream cheese frosting if using. The cupcakes must be completely cooled before frosting otherwise it will melt. 

After cupcakes are frosted, grate a small amount of fresh nutmeg on top of the cupcakes. Nutmeg powder will not taste good, so be sure to use fresh or none at all.