Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Blend until smooth and slightly glossy.

Gradually add the dry mixture to the wet ingredients, folding gently until just mixed. Fold in the grated carrots and any add-ins.

Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick comes out clean.

Remove from the oven and cool for 5 minutes before transferring to wire racks to cool completely.

Beat softened butter and cream cheese until smooth. Gradually add powdered sugar and a pinch of salt, mixing until fluffy.

Once cooled, frost each cupcake with the cream cheese frosting, adding decorations as desired.