For the cupcakes: Makes 12
1 cup (125g) gluten free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup (80ml) vegetable oil
3/4 cup (150g) brown sugar
1/4 cup (50g) sugar
1/4 cup sour cream
2 eggs
1 teaspoon vanilla extract
1 1/2 cups (150g) grated carrots

For the frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract

For the cupcakes:

1. Preheat the oven to 350° F. Line cupcake pan with 12 liners.
2. Combine oil, sugars, sour cream, eggs and vanilla. Stir.
3. Stir in grated carrots.
4. Add in flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Stir until just combined.
5. Divide evenly between cupcake liners.
6. Bake for 16-20 minutes or until toothpick inserted into the middle comes out clean.
7. Allow to cool in the pan for a few minutes then cool completely on wire rack.

For the frosting:
1. Beat together cream cheese and butter for 2 minutes until smooth and fluffy.
2. Add in vanilla and powdered sugar, beat until smooth.
3. When cupcakes are cooled, frost as desired.
4. Enjoy!