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Preheat the oven to 350 degrees. Line a muffin tin with paper liners.
In a large bowl, whisk together the all-purpose and whole-wheat flours, granulated sugar, brown sugar, baking powder, baking soda, cinnamon and salt.
In a medium bowl, whisk together the grated carrot, applesauce, canola oil, egg and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the chopped walnuts or pecans, if using.
Divide the batter evenly among the muffin cups. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Transfer the muffins to a wire rack to cool completely.
In a small bowl, beat together the cream cheese, powdered sugar and maple syrup until smooth. Spread a dollop of the cream cheese mixture onto each muffin. Serve.