HEAVENLY! Carrot Cake Cupcakes Recipe

ABSOLUTLEY DELICOUS AND FUN TO MAKE THESE CARROT CAKE CUPCAKES. THIS IS THE FIRST TIME WE MADE THIS RECIPE AND WAS VERY IMPRESSED WITH HOW THICK THE BATTER WAS AND HOW MOIST IT STAYED. DRESSING THIS OFF WITH THE CLASSIC CREAM FROSTING MADE IT EXTREMELY DELIGHTFUL AND A DASH OF NUTMEG. YOU'LL BE VERY IMPATIENT FOR THE FIRST BITE!

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RECIPE:
CUPCAKE BATTER:
1/2 Cup Sugar
1/2 Cup Light Brown Sugar
2 Eggs
3/4 Cup Vegetable Oil
1 Teaspoon Vanilla
1 1/4 Cup All-Purpose Flour
1/4 Teaspoon Nutmeg
1/4 Teaspoon Ginger
1/4 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
2 Cups Carrots, shredded
1/2 Cup roasted Pecans or Walnuts

ICING:
1/2 Butter, softened
1 - 8oz Package Cream Cheese
1 Teaspoon Vanilla
1 3/4 Cup Confectionery Sugar
1 Teaspoon Vanilla

Bake at 350 degrees for 13-16 minutes. Let cool completely before adding the icing.

Thanks for watching and enjoy!