– Flour – Sugar – Cinnamon – Baking soda – Eggs – Vegetable oil – Carrots – Butter – Cream cheese – Powdered sugar – Milk
Combine flour, sugar, cinnamon and baking soda in a bowl and mix well. In another large bowl, beat eggs and slowly add oil while continuing to beat.
Add flour mixture to egg mixture and mix well. Stir in shredded carrots. Fill cupcake liners about 2/3 full with carrot cake mixture. Bake for 20 minutes,
Cool cupcakes in pan 10 minutes then move to cooling rack to finish cooling before icing.
Beat butter and cream cheese in large bowl until light and fluffy. Add in powdered sugar and milk and beat on high until smooth.