Take 5 Carrot Cupcakes

• 1 cup all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup canola oil
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cup finely shredded carrots, from about 6 medium carrots
• Cream Cheese Frosting

1. Preheat the oven to 350u0b0 and line 14 muffin cups with paper liners. Spray the liners with vegetable-oil spray.
2. In a medium bowl, whisk the flour with the cinnamon, baking soda and salt. In a large bowl, using an electric mixer, beat the eggs with the canola oil. Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes. Beat in the vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the carrots.
3. Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Let cool slightly, then transfer the cupcakes to the freezer to chill.
4. Fill a pastry bag fitted with a 1/2-inch plain tip with the Cream Cheese Frosting. Pipe the frosting onto the carrot cupcakes and serve. Alternatively, use a knife to spread the frosting on the cupcakes and serve.

flour, cinnamon, baking soda, salt, eggs, canola oil, sugar, vanilla, carrots, cream cheese frosting

Taken from www.myrecipes.com/recipe/take-5-carrot-cupcakes (may not work)