2 cups sugar
1 and 1/2 cup canola oil
1 cup Lactaid milk
3 cups flour
1 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
2 cups grated carrots
For the frosting:
8 oz whipped cream cheese, softened on the counter for at least an hour
1 stick butter, softened
2 and 1/2 to 3 cups confectioners sugar, to taste
several very generous shakes of cinnamon, to taste
Preheat oven to 375 degrees and line 18 cupcake tins with paper liners.
Rinse and peel the carrots. Grate the carrots on the largest side of a box grater.
In a very large bowl, mix flour, sugar, baking powder, baking soda, and cinnamon.
Mix in oil and milk. (Note: We used Lactaid brand whole milk with excellent results.)
Stir in carrots until well combined.
Divide evenly into 18 mostly-full cupcake tins.
Bake for 22 to 25 minutes until the cupcakes spring back when poked gently with your index finger.
Let cupcakes cool while assembling the frosting.
Use a large whisk to cream the softened cream cheese with the softened butter. Whisk in confectioners sugar a half cup at a time until a thick frosting has formed. Add cinnamon and continue to whisk until well-incorporated. Taste and adjust seasonings by adding more sugar or cinnamon until you have achieved the frosting that YOU want to eat.
Frost the cooled cupcakes by swirling the thick frosting with the back of a spoon onto each cupcake, then decorate with candies for the ultimate effect. We used Robins Eggs malted milk balls, which — unlike regular malted milk balls — are nut-free. Mark’s first malted milk balls of his life.