Mini Carrot Cup Cakes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 4 eggs
• 1 cup sugar
• 1 cup brown sugar
• 4 tablespoons unsalted butter, melted (1/2 stick)
• 1/2 cup vegetables or 1/2 cup canola oil
• 1/8 cup fresh orange juice
• 1 tablespoon orange zest
• 2 teaspoons vanilla extract
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 teaspoons cinnamon
• 1 teaspoon nutmeg
• 3 1/2 cups grated carrots
• 1 cup chopped walnuts (optional)
• 8 ounces cream cheese, room temperature
• 6 tablespoons butter, room temperature
• 3 cups powdered sugar, sifted
• 3 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg

Recipe

• 1 preheat the oven to 350 degrees fahrenheit. grate the carrots by hand or with a food processor.
• 2 in a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• 3 in a separate bowl, whisk together the eggs, sugar, brown sugar, butter, oil, orange juice, orange zest, and vanilla extract.
• 4 fold the wet mixture into the dry ingredients until just incorporated.
• 5 add the carrots to the batter and mix until fully incorporated.
• 6 add the chopped walnuts to the batter.
• 7 line mini cupcake tins with liners, and fill each liner about 2/3 full. bake for 12 minutes, or until a toothpick comes out clean.
• 8 using a stand mixer or hand mixer, combine cream cheese and butter until smooth. slowly add the sifted powdered sugar. once incorporated, add vanilla extract, cinnamon, and nutmeg. mix until combined.
• 9 frost the cupcakes and enjoy!