Carrot Cake Cupcakes With Cream Cheese Frosting

• 4 whole Eggs
• 1 cup Granulated Sugar
• 1 cup Brown Sugar
• 1/2 cups Vegetable Oil
• 1/2 cups Puree Carrot Baby Food
• 2 cups Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1-1/2 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Allspice
• 3 cups Grated Carrot, Lightly Packed
• 1/2 cups Raisins (optional)
• 1/2 cups Chopped Nuts (optional)
• 1/4 cups Butter
• 1 package (8 Oz. Size) Cream Cheese
• 1/2 teaspoons Vanilla
• 1-1/2 cup Icing Sugar

1. Preheat the oven to 350u0b0F. Line a muffin pan with paper cups (I got 20 cupcakes).
2. In a large bowl of an electric mixer, beat eggs until frothy. Add in white and brown sugars gradually, beating until light and fluffy. Beat in oil and carrot puree. In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Slowly add flour mixture into the wet ingredients; beat until just mixed.
3. Stir in the carrots. Add in the raisins/nuts if you are using.
4. Scoop batter by the large ice cream scoopful into prepared muffin cups, about 3/4 full. Bake for 18-22 minutes until golden brown and a tester comes out clean. Cool on a rack.
5. Once the cupcakes are completely cool, you can slather them in cream cheese icing! These are the best carrot cupcakes ever! So super moist and flavourful!
6. For the cream cheese icing, beat butter and cream cheese until light and fluffy. Add in the vanilla and icing sugar and beat until smooth.

eggs, sugar, brown sugar, vegetable oil, carrot, flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, carrot, raisins, ubc, cream cheese, vanilla, icing sugar

Taken from tastykitchen.com/recipes/desserts/carrot-cake-cupcakes-with-cream-cheese-frosting-3/ (may not work)