Preheat the oven to 350 degrees.
Prep ingredients by chopping shredded carrots into 1/4 inch pieces, and zesting the entire orange. Line the cupcake tins with liners.
In a large bowl, combine flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Whisk all the dry ingredients together and set aside.
In a separate bowl, stir together both sugars, eggs, oil, applesauce, and the orange zest.
Slowly, add the wet ingredients into the dry ingredients.
When the mixture is almost all mixed together, stir in the shredded carrots.
Using a medium cookie scoop, fill the cupcake liners a 2/3's of the way full.
Bake in the oven for about 16-18 minutes, or until a toothpick inserted comes out clean!
While the cupcakes cool, prepare the frosting
Combine cream cheese and butter into the bowl of stand mixer and mix on high until light and fluffy.
Turn the mixer on low and add in the powdered sugar and salt.
After all the sugar has been mixed in, add heavy cream and vanilla to the bowl.
Once the frosting is finished, add to a piping bag with a large star tip attached.
Start by piping a star in the middle of the cupcake and then slowly work your way around the edge of the cupcake. Start to gradually pipe on top of the frosting to create a tall swirl. Release pressure and pull the bag away to create a peak at the top.
Drizzle the caramel over the top.
These Carrot Cake Cupcakes are ready to serve!