Carrot Cake Cupcake with Italian Cream Filling

4 eggs
1 1/2  cups oil
1 cup sugar
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 tsp vanilla
2 cups shredded carrots
1 cup dark seedless raisins (optional)
1/2 cup finely chopped walnuts (optional)

1. Preheat oven to 350 degrees.  Prepare cupcake pans with liners.

2. In a large bowl, with mixer at medium speed, beat eggs, oil and sugar.  Reduce speed to low; beat flour, baking soda cinnamon (I used Saigon cinnamon--more flavorful) and salt.


3. With spoon, stir in carrots, raisins, walnuts and vanilla.  My husband doesn't like raisins and I was out of walnuts so I skipped those for these cakes, but they are delicious with them!  Fill prepared pans.  Bake for  approx. 20 minutes or until a toothpick inserted in the center comes out with moist crumbs.

4.Cool.  I used my new favorite Italian Buttercream to fill them.

ITALIAN BUTTERCREAM

Total prep time: 30 minutes

INGREDIENTS
Egg whites 1/2lbs.
Sugar 1lb.
Butter 1 1/2lbs.

You can find pictures and directions for the buttercream here: Italian Buttercream

5. Then I topped them with cream cheese frosting and one peanut butter chip just for decoration.
Cream Cheese Frosting

3 oz. cream cheese
1 cube margarine
1 tsp. vanilla
2 cup powdered sugar

Mix well.