Decadent Spiced Carrot Cake with Cream Cheese Glaze Cupcakes

Ingredients:

Per cupcake:

1 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
3/4 cup refined sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated carrots
1/2 cup chopped walnuts (optional) 97

Preheat the oven to 175°C. Line muffin molds with cups.
In a medium bowl, combine flour, baking soda, baking soda, salt, cinnamon and nutmeg.
In a large bowl, beat the butter, sugar, eggs and vanilla extract until smooth. Mix dry ingredients until combined. Add grated carrots and walnuts, if using.
Divide the peels equally among the cups, filling them about 2/3 full.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the butter, cream cheese, and vanilla extract until smooth. Slowly add powdered sugar and beat until it reaches a creamy consistency. Add milk if necessary to achieve desired consistency.
Cold cheese ice cream cone.