Carrot Cupcakes with Spiced Cream Cheese Icing

Recipe and Photo Courtesy of The Doctor's Dishes, Desserts, and Decor

For as long as I can remember, I have hated carrots.  

I don't like them raw, boiled, shredded, smashed, or roasted.  

So the only way I can get some Beta-Carotene into my diet is to bake mix those pesky orange veggies in a slurry of sugar, eggs, and spices and coat them in a delicious layer of whipped, sweetened cream cheese.  Now that I can handle.

CARROT CUPCAKES (Adapted from Two Spoons)
Makes 20-22 cupcakes

3 large eggs
1c dark brown sugar
3/4c canola oil
2c all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
Pinch nutmeg
Approx 1 tsp freshly grated ginger root
3 1/2c grated carrots, packed
3/4c or so of chopped walnuts

Preheat oven to 340F. Line muffin tin with cupcake liners.

Beats eggs & sugar until thick and foamy, about 2 mins. Beat in oil gradually, beating after all oil is added for another minute. Sift in dry ingredients and mix until mixture is uniform. Mix in ginger root. Fold in carrots and walnuts. Spoon into cupcake liners.

Bake in the center of your oven until cake springs back when touched in the center. This will take about 15-17 minutes for standard sized cupcakes.

SPICED CREAM CHEESE FROSTING (Adapted From Patisserie Natalie)
Frosts 24-30 cupcakes

8 oz cream cheese, room temperature
1 stick butter, room temperature
4-5 cups powdered sugar
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg

Combine cream cheese and butter in a mixer until smooth. Add powdered sugar gradually, alternating with vanilla extract. Add spices. Frost cupcakes as desired.

Apparently, Jane feels similarly about carrots...