Carrot Cake Cupcakes

My favorite form of a carrot cake is a cupcake. I don't know why.

Ingredients:
4 eggs
3/4 cup canola oil
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
3 cups grated carrots
1/2 chopped pecans
1 eight ounce can drained crushed pineapple
1/4 teaspoon nutmeg
1/2 cup applesauce

Preheat oven to 350 degrees. Grease either a 9x13 inch cake pan, or cupcake tins.

In a large bowl, beat together eggs, oil and sugars. Beat in the rest of the dry ingredients. Fold in pineapple, nuts and carrot. Pour into prepared pan. Cupcakes will take around 25 minutes to cook, the whole cake will take more like 45. But keep an eye on it!

Frosting:
1/2 cup unsalted softened butter
8 ounces cream cheese, softenend
3 cups confectioners sugar
1 teaspoon vanilla extract

Mix all these together in a standing or hand held mixer. Make sure cakes are completely cooled before you frost them.