Carrot Cake Cupcakes

I have loved carrot cake my whole life.

I used to ask my mom to make it all the time.

Everything I learned about baking came from her.

I've been wanting to make this cake all spring

and a carry-in luncheon was the perfect excuse to make it.

My hubby does not like cream cheese frosting (weird, I know!)

so I pass over recipes that require it most of the time.

* I used 1 c oil instead of 1.5 cups

Grate 3 cups worth of carrots.

 Mix ingredients together.

 The recipe was for a layer cake

but I struggle with keeping layer cakes together.

I also had to travel with this dessert 

so cupcakes seemed to be the perfect solution.

Cute liners are a MUST.

 Bake for 16 minutes.

Recipe makes 30 cupcakes.

 Fresh out of the oven.

 Let cool.

 A very lickable beater of cream cheese frosting.

 I opted not to pipe the icing on and love the way it turned out.

I grew up in a house of nut fans and nut haters

so we always had plain and nutty versions of our desserts.

The pecans were an amazing cupcake topper!

 Give these carrot cake cupcakes a try!