The best carrot cake cupcakes!!

We are still using up garden fresh carrots, and these were such a sweet and delish way to eat carrots. They were so good, you will be amazed how fast you can eat one...and then 3! Try it out, this recipe makes alot of batter, so if you are not going to share, just half the batch=) Enjoy!

From Sweetopia.com

Makes 24-26 cupcakes FROSTING RECIPE BELOW..dont forget that step!

2 cups of sugar
1 1/3 cup of veg oil
1 1/2 teaspoons vanilla
3 extra large eggs
2 cups of flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
4 cups grated carrots
1/4 cup golden raisins

Preheat oven to 350*
Beat together, oil sugar and vanilla in a mixer, add the egg one at a time and beat after each just to combine.
In another bowl sift together the dry ingredients, flour, cinnamon, baking soda, nutmeg, and salt.
With the mixer on low add half of the dry ingredients to the wet and mix.
Add the carrots and raisins to the other half of the flour then add it all in the mixer. Mix until just combined.
Fill paper lined muffin tins about 3/4 of the way full and bake for about 20-25 mins, test with a toothpick.
Let cool on a cooling rack.

NOW FOR THE CREAM CHEESE FROSTING!!!!

1 lb. cream cheese, room temp
1/2 lb. unsalted butter , room temp
1 1/2 teaspoons vanilla
about a cup of powdered sugar, more or less for your taste.
Dash cinnamon sugar on the frosted cupcakes

Beat cream cheese, butter and vanilla until smooth, slowly beat in sugar. Frost cooled cupcakes, and top with a dash of cinnamon sugar!