Preheat the oven to 350℉/175℃/Gas Mark 4.

In a medium bowl, whisk the all-purpose flour, baking powder, salt, cinnamon, ginger, and nutmeg together and then set aside.

In a large bowl, whisk the vegetable oil, granulated sugar, brown sugar, vanilla, and 2 eggs together. Start to pour the dry ingredients into the wet ingredients whisking together slowly until the dry and wet ingredients are mixed together.

Grate the carrots and add to the cake batter. Mix together with a silicone spatula.

Pour the carrot cake batter into cupcake liners in a muffin tin. Fill 3/4 of the way full to prevent spillage while baking.

Bake in the oven for 18-21 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool completely before icing the cupcakes.

Ice the cupcakes with cream cheese icing and serve.

Place the softened cream cheese into a large bowl and beat for 1 minute with a hand mixer until smooth. Add the icing sugar and continue to beat until all the icing sugar is fully incorporated into the cream cheese and smooth.

Pour in the vanilla extract and heavy cream and beat for about 3 minutes until the icing begins to form peaks and is thick.

Keep in the fridge until the cupcakes are fully cooled and ready to be iced.