Carrot Cupcakes with Maple Cream Cheese Frosting

Carrot Cupcakes:

4 cups all-purpose flour

3 teaspoons baking soda

1 teaspoon salt

3 teaspoons ground cinnamon

8 large eggs

2 cups granulated white sugar

2 cups canola or vegetable oil

4 cups finely grated raw carrots

1 cup grated apple(approximately 2 large)

1 cup crushed pineapple, drained

1/2 cup pecans or walnuts, coarsely chopped

1 cup raisins or currants(optional)

Preheat oven to 350 degrees.  Combine wet ingredients in one bowl and dry ingredients in another, fold gently together until just combined.  Fill muffin cups 3/4 full, bake for 20 minutes.

Adapted from Joy of Baking.  Theirs was sadly lacking pineapple.

For frosting:

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
1 tsp maple flavoring

In a mixer beat all the ingredients on medium until fluffy.

Note: If you don't have maple syrup you could use milk instead and just add extra maple flavoring.