It's two desserts in one! Recipe below! Subscribe to Hungry for more of the best culinary videos on the web! www.youtube.com/subscription_center?add_user=theofficialhungry Follow on Twitter! Twitter.com/HungryYouTube  And check us out on Facebook! Facebook.com/HungryYouTube * * * * * * * * * * * * * * * * * Carrot Cake Cupcakes 3/4 cup vegetable oil 1 cup sugar 2 large eggs 1 cup all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1 1/2 cups grated carrots 1 8-ounce package cream cheese 1 cup powdered sugar 1/4 cup carrot juice 1.Preheat oven to 350F. Fill muffin tin with cupcake liners. 2.Whisk together vegetable oil and sugar. Add the eggs one at a time and mix until incorporated. Whisk the dry ingredients into the wet. Fold in the grated carrots. Scoop batter into liners and bake in oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Cool. 3.With a stand mixer or hand blender beat cream cheese until fluffy. Add the powdered sugar and mix until smooth. Stir in the carrot juice. Spread onto cooled cupcakes. Yield: 12 cupcakes

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