INGREDIENTS
1 2/3 cups
oil
1 cup
white sugar
1 cup
brown sugar
6
eggs
1 tbsp
vanilla
3 cups
flour
2 tsp
baking soda
1 tsp
baking powder
1 tbsp
cinnamon
1 tsp
nutmeg (optional)
1 lb
carrots (shredded - usually turns out to be about 2-3 large carrots. I use a fine mesh grater to make sure that the carrots don’t stand out when the cupcakes are baked!)
8 oz
package of cream cheese softened at room temperature
1/2 cup
butter (softened)
2 cups
powdered sugar
2 tsp
vanilla