Preheat the oven to 350° Fahrenheit. Line a muffin tin with cupcake liners.

In a large bowl, whisk eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.

In a medium bowl, whisk the flour, baking powder, cinnamon, allspice, and salt.

Gradually add the dry ingredients to the wet ingredients.

Fold in the grated carrots and chopped walnuts.

Spoon the batter into the prepared muffin tin, filling each liner about ¾ of the way full.

Bake for 10 minutes. Insert a toothpick to check for doneness. Adjust baking time if necessary. See note 1*

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

In a large bowl, beat the butter with an electric mixer until smooth and creamy. Sift the powdered sugar in the bowl and beat to low speed.

Once the ingredients are well incorporated, keep beating for about 5 minutes until the mixture begins to firm up.

Add the cold cream cheese and beat to medium speed for about 2 minutes.

Finish the cooled cupcakes with the cream cheese frosting. You can use a piping bag and tip to create decorative swirls or spread the frosting with a knife or spatula.

If desired, decorate with orange zest and chopped walnuts.