In a medium bowl, combine: the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Whisk the five dry ingredients together, then create a well in the middle of the bowl.
In the well, add the egg, brown sugar, granulated sugar, and vegetable oil. Use a fork to whisk and stir all ingredients together. Pour in the vanilla, and continue mixing with the fork until you have a very smooth and creamy mixture. Fold in the carrots, just until they are combined with the mixture.
Spray the oil spray into four wells of a standard size muffin tin until they are fully coated, or use cupcake liners. Spoon the carrot cake batter into each well (or liner) until 3/4 full. Bake for 15-17 minutes, or until each carrot cake passes the "clean toothpick" test. (Slide a toothpick into the center of each carrot cake, and be sure it comes out clean!)
Remove muffin tin from the oven, and allow the carrot cakes to cool completely. Frost with cream cheese frosting, or a frosting of your choice.
Notes
*this recipe was updated on 4.17.2020**I use Diamond Kosher salt for my recipes, which is less salty than table or sea salt. If you are using either of the latter, decrease the amount to 1/4 tsp.