Carrot Cupcakes with Cream Cheese Icing
INGREDIENTS
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2 cups flour
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2 cups sugar
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2 teaspoons baking soda
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1 teaspoon salt
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1 teaspoon cinnamon
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1-1/2 cups canola oil
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4 medium eggs
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1 (4-ounce) jars pureed baby food carrots
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(Heinz or Gerber Stage 2)
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1 cup chopped pecans
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INGREDIENTS for Cream Cheese Icing:
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8 ounces cream cheese, softened
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1/2 cup (1 stick) butter or margarine, softened
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1-1/2 teaspoons vanilla extract
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1 (16-ounce) package confectioners' sugar
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1 cup chopped pecans
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