MAMA DINGES CARROT CUPCAKES

I was looking for a carrot cake recipe that didn't include pineapple, raisins or other added flavors.  Lauren likes carrot cupcakes with just carrots, and so of course I went on a quest to find one that would come close to the ones sold at Upper Crust Bakery which are our very favorites!  I knew I couldn't go wrong with this recipe from Kim's Mom.  After all, her recipe of the Blueberry Kouga has us all moaning every time we have it!  This recipe definitely didn't disappoint either and is very moist and delightful.  The cream cheese frosting is different than other recipes I have made, calling for 2 pkg. of cream cheese and less powdered sugar.  We liked it a lot, but it is strong with cream cheese, so if you want a milder frosting you might consider making the one that calls for less cream cheese but also butter.  Since it was Easter I found these cute gummy carrots to put on top, but normally I would do chopped nuts.

2 c. flour
2 c. sugar
2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1 t. salt
4 eggs
1-1/2 t. vanilla
1-1/2 c. canola oil
3 c. finely grated carrots
1-1/2 c. chopped nuts, if desired

Preheat the oven to 350 degrees.  Butter and flour three 9" cake pans or put paper liners in cupcake tins.

Combine flour, sugar, baking soda, cinnamon and salt and set aside.  In a mixer beat eggs, oil and vanilla.  Slowly add the dry ingredients and beat until just combined.  Beating too much will make the cake heavy.  Fold in the carrots and if desired, nuts.  Bake about 45 minutes for cakes or 25 minutes for cupcakes, until toothpick comes out clean.

Frosting:

16 oz. cream cheese at room temperature
2 c. or more powdered sugar
1/2 c. heavy whipping cream
1/2 t. salt
Nuts, if desired

Beat cream cheese and powdered sugar on high for one minute.  Add salt and whipping cream and beat until combined.  Sprinkle nuts on top, if desired.  Keep refrigerated.