Carrot Cake Cupcakes

Preheat oven to 350.

In a large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Fold in carrots.

Pour the batter into cupcake liners in your muffin pan. Bake for approximately 25 minutes or until toothpick comes out clean. Remove from oven and cool for 5 minutes. Remove cupcakes from pan, place on wire rack and allow to cool completely before frosting.

For Frosting:
Prepare frosting by blending all frosting ingredients with a hand mixer until smooth and creamy. Spread generous amount on each cupcake and top with yellow sprinkles.

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