Mini Carrot Cupcakes

When my husband brought home a gigantic bag of carrots from our local warehouse club store, I decided to try and make some Mini Carrot Cupcakes based on this recipe from Allrecipes.com.

They turned out sooooo yummy, and they were great even without the frosting!

Mini Carrot Cupcakes (recipe credit Allrecipes.com)

Ingredients:

• 1 1/3 c flour
• 1 1/2 t ground cinnamon
• 1 1/2 t baking soda
• 1 1/4 t baking powder
• 1/2 t salt
• 3 eggs
• 1 c sugar
• 3/4 c vegetable oil
• 1 t vanilla extract
• 2 c grated carrot

Frosting:

• 1/4 c cream cheese, softened
• 2 T butter, softened
• 1 t vanilla extract
• 1 1/2 c confectioners' sugar

Directions:

• Preheat oven to 350 degrees F. 
• Spray mini muffin tin with cooking spray.
• Combine the flour, cinnamon, baking soda, baking powder, and salt in a medium bowl.
• In a separate larger bowl, mix the eggs and sugar.
• Stir in oil, vanilla, and grated carrot.
• Slowly stir in the flour mixture.
• Pour batter into prepared muffin pan.
• Bake for approximately 10 minutes. 
• While muffins are baking, prepare icing by mixing all frosting ingredients together.
• Frost cooled muffins.