Ingredients:

• 1 cup flour

• 3/4 cup sugar

• 1 teaspoon cinnamon

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 1/2 cups grated carrots (heaping)

• 2/3 cup canola oil

• 2 eggs, beaten

• 110 grams cream cheese

• 4 tablespoons butter

• 2+ cups powdered sugar

• 1 teaspoon vanilla

 

Method:

1. Preheat the oven to 180°c or 350°f.

2. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.

3. In a separate bowl, combine the grated carrots and the oil.

4. Add the carrot mixture to the dry ingredients

5. Add the beaten eggs and stir a few times

6. Grease a muffin tin or use cupcake wrappers. Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side.

7. Bake for 13 minutes.

8. For the frosting, blend the cream cheese, butter, and vanilla until light and fluffy.

9. Slowly beat in the powdered sugar until smooth.

10. Spread the icing onto the cupcakes and then enjoy!