Carrot Cupcakes

• FOR THE CUPCAKES:
• 4 whole Eggs, Slightly Beaten
• 2 cups Sugar
• 1-1/4 cup Oil
• 2 cups Self-Rising Flour
• 2 teaspoons Cinnamon
• 1 teaspoon Vanilla
• 3 cups Carrots, Grated
• 1/2 cups Pecans, Chopped (optional)
• FOR THE FROSTING:
• 10 ounces, weight Cream Cheese, Softened
• 1-1/2 stick Butter, Softened
• 16 ounces, weight Confectioners Sugar
• 1-1/2 cup Pecans, Chopped (optional)

1. Preheat oven to 325u0b0F. Lightly grease or put paper liners into two 12-count cupcake tins.
2. Combine eggs, sugar, and oil in a large mixing bowl. Mix well. Add flour and cinnamon. Mix well.
3. Stir in vanilla and carrots. Also add pecans if you'd like. Evenly pour batter into the prepared cupcake tins.
4. Bake in oven for 25-30 minutes or until done. Let cool.
5. For Cream Cheese Frosting:
6. In a mixing bowl, combine cream cheese and butter or margarine until combined. Add confectioner's sugar and beat until smooth.
7. Pipe or spread frosting onto the top of each cupcake and sprinkle with pecans (if using).
8. I bought my acorns and leaves from a local store called Sugar Bakers.

eggs, sugar, oil, flour, cinnamon, vanilla, carrots, pecans, frosting, weight cream cheese, butter, weight confectioners sugar, pecans

Taken from tastykitchen.com/recipes/desserts/carrot-cupcakes-2/ (may not work)