Preheat oven to 350F (175C) and line your mini terracotta pots of 18-24 count muffin pans with paper liners.
In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
Stir in canola oil. Add eggs, one at a time, beat until well-combined.
Stir in vanilla extract and milk.
Add carrots and optional nuts, ginger, and orange zest (if using). and stir until combined.
Evenly divide batter into cupcake liners, filling each ¾ of the way full. Transfer to oven and bake on 350F (175C) for 16-18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
Allow to cool completely before decorating with cream cheese frosting.

Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
Add vanilla extract and salt and stir well to combine.
With mixer on low, gradually add powdered sugar until completely combined.
Use to frost completely cooled cake or cupcakes.

Oreo "dirt" topping: Grind a few oreos in a blender until it's finely processed to look like dirt.

Frost cooled cupcakes with cream cheese frosting and sprinkle on crushed oreos, and optionally, garnish with miniature carrots!