• Preheat oven to 350 degrees F. Line a 12-count muffin pan with foil or paper liners.
• In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and all-spice. Using a wooden spoon, stir in canola oil, eggs, vanilla extract and heavy cream. Beat until the eggs are fully incorporated. Fold in the carrots, coconut flakes and nuts (if using). Gently stir just until combined, being careful to not over mix the batter.
• Evenly divide batter into the cupcake liners, filling each cupcake ⅔-¾ of the way full. *Don't overfill the cupcake liners!* Transfer the muffins to the oven and bake at 350 degrees F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• Set the cupcakes aside on a cooling rack to cool for at least 30 minutes. Start on the browned butter icing.

Browned Butter Icing:

•  In a medium saucepan, melt the butter over medium high heat. As the butter melts and bubbles, it will eventually start to foam and have a nutty aroma. As the foam begins to subside and the butter has a deep amber color, take off the heat. Carefully pour the browned butter into a heat resistant bowl. Place in the freezer for 10-15 minutes until cool.
• When the browned butter has cooled, add the room temperature cream cheese and butter to the bowl or an electric stand mixer. Beat on medium high speed for 3-5 minutes, scraping down the sides of the bowl. Carefully add the powdered sugar, one cup at a time, beating well between each addition. Add the maple, vanilla, cream, cinnamon and a dash of salt to taste. Beat until the icing comes together, about 5 minutes.
• When the cupcakes have fully cooled, using either an icing bag with a decorating tip or by hand, ice each cupcake with about 1-2 tablespoons of icing. Enjoy!