Carrot Cake Cupcakes

• 4 eggs
• 3/4 cup vegetable oil
• 1/2 cup apple sauce
• 1 cup white sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• for the icing:
• 1/2 cup softened butter
• 8 ounces of whipped cream cheese
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (if desired)

1. -preheat oven to 375, grease your cupcake pan (or use cupcake papers)
2. -beat eggs, oil, white sugar and 2 teaspoons vanilla in large bowl. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots.
3. -bake in preheated oven for about 15mins, or until golden (test with a toothpick)
4. -let cupcakes cool to room temperature
5. -for icing, combine butter cream cheese, powdered sugar and 1 teaspoon vanilla. beat until smooth and creamy. stir in chopped pecans if desired.
6. -frost the cooled cupcakes

eggs, vegetable oil, apple sauce, white sugar, brown sugar, vanilla, flour, baking soda, baking powder, salt, ground cinnamon, carrots, butter, cream cheese, powdered sugar, vanilla, pecans

Taken from www.epicurious.com/recipes/member/views/carrot-cake-cupcakes-50151434 (may not work)