Mini Carrot Cupcakes with Cream Cheese Icing

1/2 cup (125mL) Vegetable or Canola Oil
1/2 cup (125mL) packed brown sugar
1/4 cup (50mL) granulated sugar
2 eggs
1 tsp (5mL) vanilla extract
1¼ cups (300mL) Five Roses^® All Purpose Bleached White Flour
1 tsp (5mL) baking powder
1 tsp (5mL) cinnamon
1/2 tsp (2mL) baking soda
pinch nutmeg and salt
1 ½ cups (325mL) finely grated carrots
1/3 cup (75mL) finely chopped walnuts or pecans (optional)
Icing
1/2 cup (125mL) butter, softened
1/2 cup (125mL) cream cheese, softened
2 cups (500mL) icing sugar
1 tsp (5mL) vanilla extract

1. Preheat oven to 350ºF (180ºF). Line mini-muffin pans with paper liners.
2. Beat oil and sugars together in a large bowl.  Add eggs one at a time, beating well after each addition. Add vanilla.
3. Combine flour, baking powder, cinnamon, baking soda, nutmeg and salt. Add flour mixture to egg mixture. Beat until combined. Fold in carrots and nuts. Spoon batter into prepared pans.
4. Bake in preheated oven 12-15 minutes or until a toothpick inserted in centre of cupcake comes out clean. Cool in pans 5 minutes. Transfer to racks to cool completely.
5. Icing: beat butter and cream cheese until combined. Add icing sugar and vanilla and beat until light and fluffy. Ice cupcakes when cool.