Carrot Cake Cupcakes:

1. Heat oven to 350°F. Line cupcake pan with paper liners.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, whisk together melted butter, oil, and sugars until thoroughly combined. Add eggs and vanilla, whisking to combine.
4. Add half of flour mixture, mixing with a silicone spatula until almost combined. Add remaining flour mixture and mix until combined.
5. Fold in grated carrots and candied ginger.
6. Fill cupcake liners ²/₃ full with batter.
7. Bake for 20–25 minutes. Cupcakes are done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
8. Allow cupcakes to cool in pan for 10 minutes. Then transfer cupcakes to wire rack and allow to cool completely.

Orange Cream Cheese Frosting:

1. Once the cupcakes are totally cool, make the frosting. In a medium bowl with a handheld mixer, beat together cream cheese and butter until smooth.
2. Sift confectioners’ sugar into dairy mixture, then add orange zest and salt. Mix until combined, scraping down bowl as necessary.

Assembly & Decoration:

1. Pipe or spread cream cheese frosting on cupcakes.
2. Decorate with candied ginger or sprinkles and enjoy!