Preheat your oven to 350° F and prepare a standard muffin tin by lining it with paper liners.

In a moderate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

In your stand mixer, beat together the granulated sugar, brown sugar, and vegetable oil over medium speed until well combined.

Add the eggs and vanilla, mixing well for an additional minute.

Switch to low speed and gradually incorporate the flour mixture until just blended.

Gently stir in the shredded carrots using a spatula.

Fill each cupcake liner about two-thirds full with the batter.

Bake in the preheated oven for 20-22 minutes, until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool in the pan for five minutes before transferring them to a wire rack to cool completely.

In your stand mixer, beat the cream cheese and butter together until smooth and creamy.

Add the vanilla and mix again until combined.

Gradually add the confectioners' sugar on low speed until fully incorporated.

Transfer the frosting into a piping bag and frost the cooled cupcakes.

Dust with a sprinkle of ground cinnamon before serving for extra flair.