Carrot cupcakes with cream-cheese frosting

• I made these a few months ago, for some sort of birthday, or celebration. I honestly cannot remember what for....although I have a feeling it involved my mother-in-law, as I know that she loves carrot cupcakes. Somehow in the excitement these past few months, I forgot to post!! Well, better late than never!

• Carrot Cupcakes:
• 2 eggs, lightly beaten
• 1 1/8 cups white sugar
• 1/3 cup brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1/2 cup crushed pineapple, well-drained
• 1 2/3 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Cream Cheese Frosting:

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 2 tablespoons heavy cream

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2. In a bowl, beat together the cream cheese and butter until smooth. Mix in 1 teaspoon vanilla. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.Put in fridge to chill, but NOT longer than 2-3 hours or you will have to let warm a bit before you can frost. 
3. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts (optional). Transfer to the prepared muffin cups.
4. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts

Source: www.allrecipes.com