What you will need

1 1/4 cups (178g) all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

1/8 tsp ground nutmeg

1 1/2 cups (195g) finely shredded carrots (from about 4 medium carrots)

2/3 cup (140g) granulated sugar

1/3 cup (78g) packed light-brown sugar

2 large eggs

1/4 cup (64g) unsweetened applesauce

1 tsp vanilla extract

1/2 cup (120ml) vegetable oil

3/4 cup (82g) chopped pecans

1/2 cup (112g) unsalted butter, softened

8 oz (226g) cream cheese, softened

3 1/2 cups (412g) powdered sugar

1/2 tsp vanilla extract

50 g Marzipan (about 1/4 cup)

Orange gel food coloring

Cocoa powder (I used Dutch processed)

12 small curly parsley stems

Carrot Cake Cupcakes with Cream Cheese Frosting