Carrot Cake Cupcakes, Cream Cheese Frosting

2  cups		all purpose flour
2  teaspoons		baking soda
1  teaspoon		salt
2  teaspoons		ground cinnamon
1/2  teaspoon		ground nutmeg
1  teaspoon		ground ginger
1-1/4  cups		canola oil
2  cups		sugar
4		eggs
3  cups		peeled, grated carrots
1  cup		chopped walnits
14  ounces		Betty Crocker Rich & Creamy Cream Cheese Frosting

Tip: Click on the ingredient links to learn the nutritional information for all the Carrot Cake Cupcakes, Cream Cheese Frosting ingredients. The serving size for any ingredient in Carrot Cake Cupcakes, Cream Cheese Frosting may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350.

Fill cupcake pans.

Whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger in medium bowl to blend. Whick sugar and oil in large bowl until blended. Whisk in eggs, 1 at a time. Add flour mixture and stir until blended. Stir in carrots and walnuts. Fill cupcake molds, 3/4 way.

Bake 14-18 min or until tester comes out clean. Let cool completely before icing them.