Maple Carrot Cake

I had carrot cake cravings again!
But I wanted to make cupcakes instead.My last attempt was a disaster so I was very cautios in choosing a good recipe and making it carefully.
Alhamdulillah I was very satisfied when this Carrot cupcake turned out just the way I wanted and better!
Its so moist and fluffy and the maple syrup gave a speacial taste to it.not to mention the cream cheese topping with walnuts sprinkled on top.Just lovely!
I made just a few minor additions to the actual recipe which I got from Allrecipes.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup maple syrup
• 3 cups grated carrots
• 1/2 cup raisins (my own addition)
• 
  
• FROSTING:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract (Isubstituted this with lemon zest)
• Chopped walnuts

Directions

1. In a large bowl, combine the first six ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. Fill greased or paper-lined muffin cups two-thirds full.
2. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
3. For frosting, combine cream cheese, butter, syrup and vanilla in a mixing bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired.( I did!Hehehe )

My muffin pan could only fit 9 paper cups so I placed them in these instead  so I could bake more  in 1 time.

Done!

The cream cheese topping just compliments the carrot cake.

~Bon Appetit~