Preheat oven to 350.
Whisk together flour, baking soda, baking powder, salt, cinnamon & nutmeg.
Combine sugar, brown sugar, eggs, applesauce, vanilla & oil.
Whisk in half the dry mixture to the wet sugar mixture.
Toss the carrots with the remaining dry mixture & then blend into the batter.
Divide mixture among 12 paper-lined muffin cups & bake until set.
Allow to cool completely on a wire rack before decorating.
While waiting for the cupcakes to cool, make the cream cheese frosting.
Pipe the frosting onto cooled cupcakes.
Decorate with chopped pecans around the edges & top with an OREO Carrot Cake cookie.