Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.
In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.
Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
*Do not use pre-shredded carrots.
*This cupcake recipes may be prepared in mini cupcake pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.
Cream Cheese Filling
In large bowl, combine cream cheese, sugar, and milk. Beat with mixer until well blended. Refrigerate until ready to use. Fill cupcake with icing injector. Refrigerate until ready to serve.
Cream Cheese Frosting Ingredients:
In medium mixer bowl, cream butter and cream cheese together until smooth. Add
sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30
seconds to 1 minute). Yields about 5 1/2 cups of icing.
*Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.