Spicy Carrot Cupcakes

• 1/2 cup finely grated raw carrots
• 1 cup White Lily(R) All Purpose Flour
• 3/4 sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, well beaten
• 1/3 cup Crisco(R) Pure Vegetable Oil
• 1 cup applesauce
• 1/2 teaspoon vanilla extract
• 1 can (16 oz.) Pillsbury(R) Cream Cheese Frosting

1. HEAT oven to 375u0b0F. Line 12 muffin cups with paper liners.
2. COMBINE carrots, flour, sugar, cinnamon, baking powder, baking soda and salt in large bowl. Add eggs, oil, applesauce and vanilla. Beat on medium speed until well combined (about 1 minute). Fill muffin cups about 3/4 full.
3. BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; cool on wire rack.
4. FROST with Cream Cheese Frosting.

carrots, white lilyuae, sugar, ground cinnamon, baking powder, baking soda, salt, eggs, vegetable oil, applesauce, vanilla, cream cheese frosting

Taken from www.myrecipes.com/recipe/spicy-carrot-cupcakes (may not work)