Ingredients
The following ingredients have 4 Servings
- 2 cup all-purpose flour
- 2 cup Sugar
- 2 teaspoons Cinnamon
- 2 teaspoons Baking Soda
- 4 Eggs
- 1 cup Vegetable Oil
- 4 cups shredded Carrots
- 1 cup Butter (softened)
- 16 ounces Cream Cheese (softened)
- 8 cup Powdered Sugar
- 1 tablespoons Milk
Instruction
- Preheat oven to 350
- Put cupcake liners in muffin tin.
- Combine flour, sugar, cinnamon and baking soda in a bowl and mix well.
- In large bowl, beat eggs and slowly add oil while continuing to beat.
- Add flour mixture to egg mixture and mix well.
- Fold in carrots.
- Fill cupcake liners about 2/3 full.
- Bake 20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan 10 minutes then move to cooling rack to finish cooling.
- Beat butter and cream cheese in large bowl until light and fluffy.
- Add in powdered sugar and milk and beat on high until smooth.
- Ice cupcakes with icing.
