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Ingredients

For the Topping:

• 1 medium carrot
• 3/4 cup granulated sugar

For the Cupcakes:

• 1 1/4 cups all-purpose flour
• 1/2 cup sliced almonds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 1/2 cups grated carrots
• 2/3 cup vegetable oil
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• For the Frosting
• 2 1/2 cups confectioners' sugar
• 8 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 teaspoon lemon juice
• 1/4 teaspoon almond extract

Description

Food Network Invites You To Try This Mini Carrot Cupcakes Recipe From Food Network Magazine.

Food Network