Carrot Cake {Cupcakes}

Carrot Cake {Cupcakes}

Ingredients:

- 2 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1 cup vegetable oil
- 4 eggs
- 3 cups grated carrots
- 1 cup chopped nuts (optional)

Directions: 

1. Sift together dry ingredients and then mix in oil, eggs and carrots. Stir in nuts if desired. 

2. Fill cupcake papers (or greased muffin tins) to about 2/3 full. 

3. Bake for 12-15 minutes (or until set in the middle) in a 350 degree oven. 

4. Cool and frost with cream cheese frosting. (see recipe below)

Cream Cheese {Frosting} (Courtesy of Martha Stewart Original recipe is here)
Ingredients:

- 8 oz cream cheese (softened)

- 1 stick butter, cut into pieces (softened)

- 1 cup powdered sugar

- 1 tsp pure vanilla extract

Directions:

1. Place cream cheese in a mixing bowl of a standing mixer. Beat until creamy. 

2. Gradually add butter and continue beating until smooth and well blended.

3. Sift in powdered sugar, and continue beating until smooth

4. Add vanilla and stir to combine.

Decorate cupcakes with a sprinkling of cinnamon and candy carrots, peas, and radishes. To make carrots, slightly soften some Starburst candies, and roll them into desired shapes. Top with some sort of green candy (Jess used jelly beans, but green twizzlers would work too.) For in depth instructions on making carrots, go here. Go here for more inspiration.