How to make it

  • Preheat the oven to 350*F.
  • Prepare cake batter as per directions on pkg.
  • Stir in carrots, ginger, 3/4 tsp. of the cinnamon and walnuts.
  • Spoon batter into 24 paper-lined medium muffin cups.
  • Bake 15 minutes or until toothpick comes out clean.
  • Beat cream cheese in medium bowl with wire whisk until smooth.
  • Gently stir in whipped topping.
  • Spread over tops of cupcakes.
  • Sprinkle with reserved 1/4 tsp. cinnamon
  • Top with 1 carrot candy on each cupcake.
  • Refrigerate until ready to serve.

Reviews & Comments 3

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    " It was excellent "
    jett2whit ate it and said...
    Yummy in the tummy!
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    " It was excellent "
    auntybea ate it and said...
    Sound great!
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    " It was excellent "
    chefmeow ate it and said...
    These sound really really good. Great post. You have my 5.
    Was this review helpful? Yes Flag

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