Carrot Cake Cupcakes

For the cupcakes:

Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.

In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well.

Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.

Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes.

Remove cupcakes from pan; cool completely.

For vanilla glaze:

With a mixer, mix the powdered sugar with the butter, add vanilla or caramel extract and then add one by one the milk, until the consistency is right for you.