Carrot Cupcakes

From the King Arthur Flour Co.


1 1/2 cups vegetable oil
2 cups sugar
4 large eggs
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
2 cups All-Purpose Flour
3 cups finely grated carrots
1 1/2 cups chopped pecans or walnuts

Cream Cheese Frosting
1/2 c. butter, softened
8 oz. cream cheese, softened
2 tsp vanilla
3 Tbs milk
about 3 cups powdered sugar (more depending on if you want a thicker consistency)

Preheat the oven to 350°F. Lightly grease one 9 x 13-inch pan, or makes 22 cupcakes.

Beat together the oil, sugar, eggs and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended.
Pour the prepared pan(s). Bake the cake(s) for 35 to 40 minutes (15 minutes for cupcakes), or until the cake tests done. Allow the cake to cool completely before frosting it. (If you’re using two 9-inch round pans, remove the cake from the pans after about 15 minutes, and place it in a rack to cool.
For frosting beat together all ingredients, adjust the consistency with more milk or powdered sugar if needed. Frost and sprinkle with cinnamon!

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