Preparation Steps

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• In a large bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
• In a separate bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots.
• Fill each cupcake liner about 2/3 full.
• Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
• While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
• Once the cupcakes are completely cool, frost them with the cream cheese frosting.