Easter Sunday dessert

Carrot Cupcakes:
24-28 cupcake serving

2 1/2 cups (12 1/2 ounces) all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 pound (6-7 medium) carrots, peeled
1 1/2 cups (10 1/2 ounces) granulated sugar
1/2 cup (3 1/2 ounces) light brown sugar
4 eggs
1 1/2 cups canola oil
1 can of cream cheese frosting

Preheat to 350, place backing rack on the middle setting in oven. Line your muffin pan(s) with cupcake liners.

In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt. Wash and shred your carrots (should yield you 3 cups) and add the carrots to the bowl with the dry ingredients.

In a food processor process both sugars with the eggs until frothy, about 20 seconds, keep the machine running, and pour the oil through the feed tube. Continue processing until the mixture is light in color and well emulsified, about 20 seconds longer. Scrape the mixture into a separate large bowl, and stir in the dry ingredients and carrots. Fold in until there is no longer any flour visible.

Fill each cupcake liner 3/4 full, and bake for 18-24 minutes, or until an inserted toothpick in the center of the cupcake comes out clean. Once removed from oven let cool in pans 10 minutes before frosting them either with a butter knife or from a pipping bag.