Baby Food Carrot Cake Cupcakes

Before you gag due to the baby food content...this is the recipe that I get asked for the most.  So, here it is.  Spice up your Saturday and put a batch in the oven, you won't regret it.

Carrot Cake Cupcakes

3 cups Flour

3 cups Sugar

1 Tablespoon Baking Soda

2 teaspoons Cinnamon

1 teaspoon Salt

1 1/2 cups Vegetable Oil

4 Eggs

1 Tablespoon Vanilla
1 1/2 cups Baby Food Carrots (Three, 4 oz. jars)

1 1/2 cups Shredded Carrots

1.  Preheat oven to 350 degrees.
2.  Sift flour, sugar, baking soda, cinnamon and salt.
3.  Whisk oil, eggs, vanilla and baby food.
4.  Stir wet ingredients into dry.
5.  Fold in shredded carrots (leave these out for mini cupcakes).
6.  Fill cups halfway.
7.  Bake approximately 30 minutes (toothpick test).
8.  Let stand five minutes.
9.  Remove from pan and cool completely.
10.  Frost and refrigerate.

White Chocolate Cream Cheese Icing

9 oz. Baking White Chocolate

12 oz. Cream Cheese (room temp)

6 Tablespoons Butter (room temp)

1 1/2 teaspoons Pure Vanilla Extract

4 1/2 Cups Powdered Sugar

1.  Place the white chocolate in a small glass bowl.  Microwave on high for one minute.  Remove and stir until smooth.
2.  Place cream cheese and butter in mixing bowl - beat until well combined.  Add the melted white chocolate, vanilla and 2 1/2 cups of sugar.  Blend on low speed until the sugar is incorporated.  Add the additional sugar and blend until the frosting is fluffy.