In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder and salt.
Combine the wet and dry ingredients until well mixed. Fold in the carrots and the nuts (if using).
Divide batter evenly, up to ¾ of the way full.
Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once the cupcakes are completely cool, you can frost them. I scattered extra toasted pecans over the frosting for a little extra something.
Store cupcakes in an airtight container in the refrigerator for up to two days. For longer storage, these cupcakes can be frozen in an airtight container for up to 1 month. Defrost for two hours at room temperature.