1 1/2CupsAll Purpose Flour or Gluten Free All Purpose Flour
1TspCinnamon
1TspBaking Powder
1/4TspNutmeg
Pinchof Salt
1CupGrated Carrots
1CupCrushed Black Walnuts
Icing:
1Stick Unsalted ButterSoftened
1 8ozPackage of Cream CheeseSoftened
1TspVanilla
3 1/2CupsPowdered Sugar
Wilton 1M Tip
Decorator's Bag for Icing
Crushed Black Walnuts for Topping
Instructions
Preheat the oven to 350*.
In a large mixing bowl combine the cake ingredients in order. This works well with a stand mixer, mix well until combined.
Prepare 24 Cupcake Wrappers with non-stick baking spray, then add about a tablespoon of batter to each cupcake wrapper. They should be about 1/2 full.
Bake for 30-40 minutes or until slightly browned.
Remove and let them cool fully.
While they are cooling, prepare the icing. Combine the butter, cream cheese, vanilla, and powdered sugar in a mixing bowl. Mix this well until the icing is formed.
Scoop the icing into a decorating bag with a 1M Wilton Tip.
Frost the cupcakes and sprinkle black walnuts on top.