Carrot Cupcakes with Cream Cheese Frosting

INGREDIENTS:
FOR THE CUPCAKES:

• 4 large eggs
• 2 cups sugar
• 1 cup vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 3 cups lightly packed grated carrots

FOR THE FROSTING:

• 2 (8-oz.) packages cream cheese, at room temp
• 1 cup (2 sticks) unsalted butter, at room temp
• 1 Tablespoon vanilla extract
• 4 cups confectioners’ sugar
• Orange candy melts
• Green candy melts

INSTRUCTIONS:
MAKE THE CUPCAKES:

1. Preheat the oven to 325°F. Line a muffin tin with cupcake wrappers.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, sugar and vegetable oil.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt. Gradually add the flour mixture to the stand mixer, beating just until combined then stir in the carrots.
4. ...................
5. ....................

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