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FOR THE CUPCAKES:
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Makes 14-18 regular sized cupcakes. Lightly grease muffin tins or fill with cupcake liners.
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Preheat oven to 350 degrees F.
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In a large mixing bowl, beat eggs and sugar until foamy and thickened, about 2 minutes. Gradually pour in the oil and beat for an additional minute after it is completely added.
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Sift together the flour, baking soda and powder, salt, cinnamon and nutmeg. Then add this to the egg mixture. Mix dry ingredients with wet ingredients until fully mixed. Try not to over-mix once these are incorporated. Fold in the carrots, walnuts, ginger and orange zest. Spoon into cupcake liners.
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Bake until cake springs back in the center and a knife/toothpick inserted into the center comes out clean, about 15-20 minutes. Remove from oven and allow to cool completely on a wire rack. Frost with cream cheese frosting once cooled.
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FOR THE FROSTING:
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Makes about 2 cups (enough for the cupcake recipe above).
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Using a hand mixer, stand mixer or a whisk, beat cream cheese and milk until smooth. Gradually beat in the sugar, about 1/4 cup at a time, until the desired thickness is reached. If you are planning to pipe the frosting onto the cupcakes, you will want the frosting to be harder and more sugar will be needed. Spread over cupcake with knife or pipe onto cupcakes as desired.
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Enjoy!
