Mini Carrot Cup Cakes

I like eating carrot cake, and it's so much better when there's frosting in every bite.

• Ready In: 35 mins
• Serves: 24
• Yields: 24 cupcakes

Ingredients

• 4  eggs
• 1  cup sugar
• 1  cup brown sugar
• 4  tablespoons unsalted butter, melted (1/2 stick)
• 1⁄2 cup  vegetables or 1⁄2 cup canola oil
• 1⁄8 cup  fresh orange juice
• 1  tablespoon orange zest
• 2  teaspoons vanilla extract
• 2  cups flour
• 2  teaspoons baking powder
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 3  teaspoons cinnamon
• 1  teaspoon nutmeg
• 3 1⁄2 cups  grated carrots
• 1  cup  chopped walnuts (optional)

• For the frosting

• 8  ounces cream cheese, room temperature
• 6  tablespoons butter, room temperature
• 3  cups powdered sugar, sifted
• 3  teaspoons vanilla extract
• 2  teaspoons cinnamon
• 1⁄2 teaspoon nutmeg

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grate the carrots by hand or with a food processor.
2. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the eggs, sugar, brown sugar, butter, oil, orange juice, orange zest, and vanilla extract.
4. Fold the wet mixture into the dry ingredients until just incorporated.
5. Add the carrots to the batter and mix until fully incorporated.
6. Add the chopped walnuts to the batter.
7. Line mini cupcake tins with liners, and fill each liner about 2/3 full. Bake for 12 minutes, or until a toothpick comes out clean.
8. Using a stand mixer or hand mixer, combine cream cheese and butter until smooth. Slowly add the sifted powdered sugar. Once incorporated, add vanilla extract, cinnamon, and nutmeg. Mix until combined.
9. Frost the cupcakes and enjoy!