Thanks to smitten kitchen for this lovely recipe. I put in my Sopheavy touch to it, just a tiny bit and my shortcut version. Also I changed up the icing recipe and replaced it with brown sugar instead of maple syrup which is super delicious too.
Carrot Cupcakes with Brown Sugar Cream Icing
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar (I tend to use 1/4 less than what's
called for or add a couple tablespoons of brown sugar)
1 1/4 cups canola oil (vegetable works fine)
4 large eggs
3 cups grated peeled carrots (I always put a little more)
Brown Sugar Cream Icing
1 1/2 cups confectioner sugar
1/2 cup brown sugar ( not necessary, you can stick with confectioner)
1 stick butter
2 packages of 8 oz. cream cheese (I prefer Philadelphia brand)
mix all ingredients together until very smooth. Refrigerate until cool.
(By the way, my husband was a big help in the making of this. Hence, the manly hands). lol.
click on picture to view larger size.