For the cake

Makes about 12 

• 1 and 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs
• 3/4 granulated sugar
• 1/2 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cup grated carrots

1. Sift flour, baking powder, baking soda, salt and cinnamon together, set aside
2. Using an electric mixer with paddle attachment, beat eggs, sugar, oil and vanilla extract at medium speed until well blended
3. Add flour mixture in 2-3 portions
4. Stir in grated carrots
5. Pour batter into slightly greased muffin cups and bake for about 20-22 minutes
6. Transfer to racks and cool completely
7. Put cream cheese icing on top

For the cream cheese icing

Makes about 2 cups

• 1/3 cup unsalted butter at room temperature
• 2 and 1/2 tablespoons cream cheese at room temperature
• 2 cups icing sugar
• 1 teaspoon pure vanilla extract

1. Using an electric mixer with paddle attachment, beat butter and cream cheese at medium speed until creamy
2. Add icing sugar in 3-4 portions, beat well in between each addition, cream until light and fluffy
3. Add vanilla and mix until smooth

Scrape down the sides and bottom of mixing bowl to make sure ingredients are well blended.  Check if cupcakes are done by putting a toothpick in the middle, it should come out clean.   Add a few drops of food coloring to icing if needed for decorations.