Carrot Cake CupCakes

With Easter right around the corner I decided to make some
cupcakes, I usually make carrot cake, but decided to make

 them as cupcakes this year. And I must say I kind of 
like them better this way because you get your own 
individual portion without cutting yourself a bigger piece 
then anyone else. lol

Enjoy

* Click on image for larger picture *

Ingredients

For the cupcakes

    3 large carrots, shredded
    1 cup flour
    2 eggs, whisked
    ¼ cup vegetable oil
    1 tablespoon honey
    1 tablespoon cinnamon
    1 teaspoon vanilla extract
    1 teaspoon nutmeg
    ½ teaspoon ginger
    ¼ teaspoon cloves
    ½ teaspoon baking soda
    ½ teaspoon baking powder
    pinch of salt
    ¼ cup raisins

For the frosting:


1pkg.  (8 oz.)  Cream Cheese, softened
1/4 cup  butter or margarine, softened
1tsp.  vanilla
1pkg.  (16 oz.) powdered sugar (about 4 cups), sifted



Directions


Preheat your oven to 350 degrees.

Shred your carrots in your food processor with the
shredding attachment or use a grater. 

Add all the carrot cupcake ingredients to a large bowl 

and mix thoroughly to combine.

Place cupcake ingredients into a muffin tin 

lined with paper liners or grease tins. 

Should fill 10-12 muffins.
Bake for 18-20 minutes


For the frosting:

 Beat cream cheese, butter and vanilla in large bowl 

with mixer until well blended.
Add sugar gradually, beating after each addition
 until well blended. 

( You can add food coloring if you like, like I did)


Once your cupcakes are done baking, 

let cool COMPLETELY,
cut in half and place frosting between the two
halves and on top of your cupcake. 

Add any decorations you may want.