Carrot Cupcakes with Cream Cheese Frosting

Preheat oven to 350 degrees F. Line 2 muffin pans with paper cups.

Sift flour, baking soda, cinnamon, and salt. Whisk together with sugar. With an electric mixer, add vegetable oil and then the eggs, one at a time. Add the grated carrots and mix till incorporated. Pour into the prepared cupcake pans. Bake for 20–25 minutes. Cool completely on a rack before frosting.

Mix the frosting ingredients together. Frost cupcakes when cool. This recipe called for 1 cup of chopped nuts to be stirred into the frosting at the end. I omitted it this time. Enjoy!

Decorate however you’d like. I used chocolate-covered sunflower seeds!