These are delicious. Delicious and probably as unhealthy as cupcakes come, though it's easy to pretend they're not so bad because they have carrots in them!!
I like to make them as mini-cupcakes using the mini-muffin tin - it's easier to justify eating eleventy in one day if they're tiny!
Cupcakes
2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
2 cups sugar
1 ¼ cups canola oil
4 eggs
About 3 cups grated carrots
Preheat oven to 350 degrees.
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in a medium bowl.
Whisk sugar and oil in a large bowl until blended. Whisk in eggs one at a time. Add flour mix and stir until blended. Stir in carrots.
Fill tins ¾ full and bake 14-18 mins (it was 22 min for me in an older oven). Cool in pan five mins and then move to cooling rack.
Frosting
8 oz cream cheese
1 stick unsalted butter
1 cup powdered sugar
1 tsp vanilla
Soften cream cheese. Gradually add butter and beat until smooth. Sift in powdered sugar. Add vanilla.
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