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To Make the Cupcakes:
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Preheat the oven to 350F.
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Shred the carrots using a box grater.
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Set aside.
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In the bowl of a stand mixer fitted with the whisk attachment, or in a mixing bowl (if using a hand mixer), combine all the dry ingredients, including the spices.
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Then, add the oil and eggs to the mixture.
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Mix well on medium speed until thoroughly combined.
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Add the vanilla extract.
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Slowly add the pecans and carrots to the mixture.
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Transfer the mixture to the lined cupcake pans, filling each liner about halfway.
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Bake at 350F for about 20 minutes.
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Let the cupcakes cool at room temperature for about 15 minutes.
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After the cupcakes have cooled completely, using an offset spatula, frost each cupcake with Amys Awesome Cream Cheese Frosting.
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To Make the Frosting:
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Prep: Take your cream cheese and butter out of the refrigerator a couple of hours before you make the frosting, or warm them slightly in the microwave (see Notes).
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Sift the confectioners sugar.
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In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), mix all of the ingredients together.
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Frosting will keep for 2 weeks refrigerated in a sealed airtight container
