Carrot Cupcakes

Carrot Cupcakes

2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon Baking Powder
4 eggs
2 cups granulated sugar
3/4 cup vegetable oil
3 cups peeled, grated carrots
1 teaspoon vanilla extract
1 cup chopped nuts or raisins

Frosting:
1/3 cup cream cheese
1/4 cup butter
1 teaspoon vanilla extract
2 - 2 1/2 cups powdered sugar

Preheat oven to 325 degrees F. Line muffin tins with cupcake papers.
Combine flour, cinnamon, salt, baking soda and baking powder; set
aside. Beat eggs well in a large bowl. Add sugar, oil, carrots and
vanilla; mix well at medium speed. Add flour mixture and nuts or
raisins (if desired). Blend on low speed until just mixed. Spoon
batter into muffin cups, about 3/4 full. Bake 12 minutes then rotate
pans top to bottom; bake another 12 minutes.

Makes 24 cupcakes

Fully baked cupcakes should spring back when touched. Cool completely before frosting.

Frosting: Bring cream cheese and butter to room temperature. Blend
them together and stir in vanilla. Beat in the powdered sugar at low
speed. A few drops of milk stirred in will help frosting spread easily
or add food coloring, if desired.