Carrot Cupcake with Cream Cheese Frosting

Cupcakes:
2 c all purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup oil
1 1/4 c light brown sugar, packed
4 large eggs
2 tsp pure vanilla extract
2 1/2 c raw carrots, finely grated
1 c walnuts, toasted lightly, coarsely chopped

Icing:
1/2 c cream cheese, room temp., softened
1/4 c unsalted butter, room temp., softened
1/2 c confectioners' sugar
1/2 tsp pure vanilla extract

Preheat oven to 350 F (180 C) and place rack in center of oven. Place fluted paper liners in 18 muffin cups.
Toast the walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

In bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. fold in the grated carrots and chopped nuts. Evenly divide the batter between the 18 muffin cups (fill each cup about 2/3 full) and bake 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
Remove from the oven and let cool on a wire rack. With a knife or small metal spatula spread cream cheese frosting on top of each cupcake.

Frosting:
Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.

Makes 18 Cupcakes