Carrot Cake Cupcakes with Cream Cheese Frosting

Preheat the oven to 350ºF. Line a muffin pan with paper cups (I got 20 cupcakes).

In a large bowl of an electric mixer, beat eggs until frothy. Add in white and brown sugars gradually, beating until light and fluffy. Beat in oil and carrot puree. In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Slowly add flour mixture into the wet ingredients; beat until just mixed.

Stir in the carrots. Add in the raisins/nuts if you are using.

Scoop batter by the large ice cream scoopful into prepared muffin cups, about ¾ full. Bake for 18-22 minutes until golden brown and a tester comes out clean. Cool on a rack.

Once the cupcakes are completely cool, you can slather them in cream cheese icing! These are the best carrot cupcakes ever! So super moist and flavourful!

For the cream cheese icing, beat butter and cream cheese until light and fluffy. Add in the vanilla and icing sugar and beat until smooth.