Carrot (Cup)Cake

-Makes approximately 12 Cupcakes-

4 Eggs

1 1/4 Cups Vegetable Oil  
1 Cup White Sugar 
1 Cup Brown Sugar 
3 Teaspoons Vanilla extract 
 (Optional) 1/4 Teaspoon Nutmeg

2 Cups Flour

2 Teaspoons Baking Soda

1/2 Teaspoon Salt

3 Teaspoons Ground Cinnamon

3 Cups grated Carrots (Grate on large side of grater to avoid mush)

1 Cup Chopped Pecans or Walnuts

 (Optional) 1 8oz can of crushed Pineapple (squeeze juice out) 

 (Optional) 1/2 Cup Applesauce

FROSTING:
1/2 Cup butter, Softened

8oz Cream Cheese, Softened

3.5 Cups Confectioners' (Powdered) sugar

1 Teaspoon Vanilla extract

DIRECTIONS:

1. Take out Butter and Cream Cheese from fridge to soften to room temperature.

2. Preheat oven to 375 degrees F.  

3. Grate carrots and set aside.

4. In a large bowl, beat together eggs, oil, sugars and 3 teaspoons vanilla. 

5. In another bowl, mix flour, baking soda, salt and cinnamon. 

6. Mix the contents of the two bowls. Stir in carrots. Fold in nuts. Pour into greased pan.

7. Bake in the preheated oven for 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool before adding frosting.

8. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

9. Enjoy