Moist, spiced cake with sweet carrots topped with a tangy cream cheese frosting. Perfectly sized 3-bite treat!
For cupcakes:
Preheat oven to 350 degrees F. Line a 12-count muffin tin with paper wrappers.
Sift together flour, cinnamon, cloves, nutmeg, baking soda and salt. Set aside.
Beat together granulated sugar and oil in a large mixing bowl. Beat in eggs. Mix in dry ingredients until combined. Fold in shredded carrots and chopped nuts.
Fill muffin papers 3/4 full. Bake for 23 minutes or until knife comes out clean. Let cool before frosting.
For frosting:
Cream together butter, cream cheese, powdered sugar and vanilla. Spread or pipe onto the top of cooled cupcakes.
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Great recipe! The cake has a nice moist texture & isn’t too sweet, so when you eat it with the icing it doesn’t become cloying. I also love that it’s a recipe for 12 cupcakes, that actually makes 12. No more, no less. I’ll be making this again.
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