Carrot cake cupcakes

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon fine salt
• 3/4 cup toasted pecans, roughly chopped
• Zest of 1 orange
• 1 cup vegetable oil
• 1/2 cup buttermilk
• 1-3/4 teaspoons vanilla extract
• 4 large eggs
• 1-3/4 cups sugar
• 455 grams carrots, peeled, coarsely grated or shredded
• 2 cups cream cheese
• 1 teaspoon vanilla extract
• 2 cups icing sugar
• 1 cup room temperature butter