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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
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Ingredients:
2 cups all-purpose flour |
1 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
4 eggs |
1 cup vegetable oil |
1/2 cup maple syrup |
3 cups grated carrots (about 6 medium) |
1 (8 ounce) package cream cheese, softened |
1/4 cup butter or 1/4 cup margarine, softened |
1/4 cup maple syrup |
1 teaspoon vanilla extract |
chopped walnuts (optional) |
Directions:
1. In a large bowl, combine the first six ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
2. For frosting, combine cream cheese, butter, syrup and vanilla in a mixing bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired.
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