Preheat the oven at 350 F with oven racks in the upper and lower thirds of the oven. Line the muffin cups with liners and lightly spray (I used 24 muffin cups plus a tray of mini muffins to use up the extra batter, to give you an idea of amount).
Whisk together the flour, baking powder, baking soda, spices and salt. Toss in the grated carrots. Set aside.
Dump the sugars and the eggs into a food processor and process until frothy and well combined, about 20 seconds. With the processor still running, add the oil in a slow but steady stream in the feed tube. Continue processing until the mixture has lightened in color and is well emulsified, about 20 additional seconds. Scrape this mixture into a large bowl and then stir the carrots and flour into it until there are no more visible streaks of flour. Divide the batter between 3 muffin pans (36 wells), filling the extra wells with water. You will have to wait to bake one tray of cakes until the other 2 have finished.
Bake 2 trays of cupcakes for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Rotate the pans from front to back and top to bottom halfway through the baking time. Bake the third tray after moving the top rack back to the center of the oven.
Let each finished tray cool for 5 minutes, and then dump the cupcakes out onto a cooling rack. When they are cool, frost them with the white chocolate frosting.
Recipe by The Spiced Life at https://www.thespicedlife.com/carrot-cupcakes-with-white-chocolate-creamy-dreamy-frosting/