Carrot Cake Cupcakes

Ingredients (17)

• Carrot Cake Cupcakes:
• 13/4 cups vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 6 eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 11/4 pounds carrots finely shredded, will be about 5 full size carrots
• Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 teaspoons vanilla extract