18-Carrot Cupcakes

From Rachel Ray magazine.

• Ready In: 50 mins
• Serves: 18
• Yields: 18 cupcakes

Ingredients

• 1 1⁄4 cups  packed light brown sugar
• 2  large eggs
• 1⁄2 cup  vegetable oil
• 1  tablespoon pumpkin pie spice
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1 1⁄3 cups flour
• 1 1⁄2 cups  baby carrots, shredded
• 3⁄4 cup unsalted butter, at room temperature
• 3⁄4 cup confectioners' sugar
• 1⁄4 teaspoon salt
• 1 (7 1/2ounce) jar marshmallow cream
• 1  teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350°.
2. Line two 9-cup muffin pans with baking liners.
3. Using an electric mixer, beat the brown sugar and eggs at high speed for 5 minutes. Add the oil and 2 tablespoons water; beat at medium speed until blended. Mix in the pumpkin pie spice, baking powder and baking soda. Mix in the flour at low speed; stir in the carrots.
4. Fill each muffin cup halfway with batter and bake until golden, about 20 minutes. Let cool.
5. Using the electric mixer, beat the butter and confectioners' sugar for 5 minutes. Add in the marshmallow cream and vanilla and mix until combined. Spread on the cupcakes.