Preheat & Prep:

• Preheat your oven to 350°F (175°C).
• Line a muffin tin with cupcake liners.

Mix Dry Ingredients:

• In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

Blend Sugars & Eggs:

• In a large bowl, combine granulated and brown sugars.
• Add eggs and beat on low speed for about 30 seconds until slightly pale.

Add Applesauce & Vanilla:

• Stir in the unsweetened applesauce and vanilla extract.
• Slowly drizzle in vegetable oil while mixing until fully incorporated.

Incorporate Carrots & Dry Mix:

• Add half of the dry ingredients to the wet mixture.
• Toss the shredded carrots with the remaining dry ingredients, then fold them gently into the batter.

Bake:

• Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
• Bake for 19-21 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack.

Prepare the Frosting:

• Using an electric mixer, beat the butter and cream cheese on medium-high speed until light and fluffy.
• Mix in the vanilla extract, then gradually add powdered sugar while beating on low speed until smooth.

Decorate:

• Frost the cooled cupcakes using a piping bag or spatula.
• Optionally, roll the frosted edges in chopped pecans for added crunch.

Optional Carrot Decorations:

• Tint marzipan with a few drops of orange gel food coloring and knead until the color is evenly distributed.
• Roll small pieces into tapered carrot shapes, dust lightly with cocoa powder to create natural texture, and insert a parsley stem into each.
• Gently press these decorative carrots onto the frosted cupcakes.