• Heat the oven to 350°F (175°C). Lightly grease a muffin pan (or line with paper liners if preferred); greasing without liners gives a crisp, ridged edge and a domed top.

Carrots:

• Peel and grate the carrots, then chop the shreds into smaller pieces so they integrate evenly into the batter. A food processor can be used, but the hand-grated-and-chopped method yields a preferable texture.

Cupcake Batter:

• In a large bowl, whisk together the canola oil, packed brown sugar, eggs, and 1 1/2 teaspoons vanilla until smooth and uniform.
• Fold the prepared carrots into the wet mixture. Add the flour, baking powder, baking soda, cinnamon, optional ginger, and salt, stirring gently until the dry ingredients are just combined—avoid overmixing.

Bake:

• Spoon batter into the prepared tin, filling each cup about two-thirds full. Bake until a gentle press on the center springs back, about 16–17 minutes (if using paper liners, check nearer 19 minutes).

Cream Cheese Frosting:

• With an electric mixer, beat the softened butter and cream cheese together until completely smooth and lump-free.
• Add the powdered sugar and 1 teaspoon vanilla extract, then mix until the frosting is silky and holds shape. If it feels too soft for piping, chill briefly to firm it up.

Finish:

• Once cupcakes are fully cool, pipe or spread frosting over each one. Serve immediately or refrigerate; they maintain great texture and flavor the next day.