Carrot Cupcakes with Cream Cheese Frosting

for the cupcakes:
1 1/2 cups flour, sifted
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp nutmeg
1 cup brown sugar, packed
1/2 cup vegetable oil
1 egg
2 cups carrots, finely grated (about 3 large carrots)

for the frosting:
8 oz cream cheese, softened
4 tbsp butter, softened
pinch salt
1 1/2 cups powdered sugar

Preheat oven to 350.
In a large bowl, whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg.
In a medium bowl, whisk together the brown sugar, vegetable oil, and egg until well combined.
Stir in the carrots.
Add the carrot mixture to the flour mixture and stir until just combined, being careful not to overmix.
Divide the batter between the lined muffin tin.
Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Allow the muffins to cool on a wire rack.
While the muffins bake, begin to make the frosting. Beat the cream cheese, butter, and salt on medium speed until smooth.
Reduce the mixer speed to low, and gradually add in the powdered sugar. Beat until completely smooth.
Frost the cupcakes once they have completely cooled.