Carrot Cake Cupcakes

• FOR THE CUPCAKES:
• 1 cup Flour
• 1 teaspoon Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Nutmeg
• 1-1/2 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 cup Granulated Sugar
• 3/4 cups Vegetable Oil
• 2 whole Eggs
• 1-1/2 cup Shredded Carrots
• 3/4 cups Chopped Walnuts Or Pecans
• _____
• FOR THE FROSTING:
• 3 Tablespoons Butter, Room Temperature
• 5 ounces, weight Cream Cheese, Room Temperature
• 2 cups Powdered Sugar
• 1 teaspoon Vanilla

1. For cupcakes:
2. Preheat oven to 350 degrees F. Line a 12-count muffin tin with paper wrappers.
3. Sift together flour, cinnamon, cloves, nutmeg, baking soda and salt. Set aside.
4. Beat together granulated sugar and oil in a large mixing bowl. Beat in eggs. Mix in dry ingredients until combined. Fold in shredded carrots and chopped nuts.
5. Fill muffin papers 3/4 full. Bake for 23 minutes or until knife comes out clean. Let cool before frosting.
6. For frosting:
7. Cream together butter, cream cheese, powdered sugar and vanilla. Spread or pipe onto the top of cooled cupcakes.

flour, cinnamon, ubc, ubc, baking soda, salt, sugar, vegetable oil, eggs, carrots, walnuts, frosting, butter, weight cream cheese, powdered sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/carrot-cake-cupcakes-4/ (may not work)