Preheat the oven to 350ºF/180ºC and line the cupcake pan with cupcake liners.

Place the eggs in the mixing bowl and whip until fluffy (about 10min)

Add the oil to the eggs and continue whipping.

Meanwhile, combine the sugar, salt, cinnamon, baking powder, baking soda and flour.

Add the dry mixture to the egg mixture a little at a time while mixing on low speed.

When all the dry ingredients are properly incorporated, fold in the carrots and the nuts.

Fill the cupcake liners ¾ full.

Bake the cupcakes for 20-25 or until a fork inserted comes out clean.

Remove from oven and allow to cool.

Whip the butter and cream cheese for about 5min.

Then add the powdered sugar and vanilla and whip until light and fluffy.

Pipe the frosting onto each cupcake.

Devour!