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Photo Card Categories Photo Anniversary Invitations Photo Birth Announcements Photo Baptism and Christening Invitations Photo Bat & Bar Mitzvah Save the Date Photo Birthday Invitations New! Photo Kids Birthday Invitations New! Photo First Holy Communion Invitations Photo Graduation Announcements Photo Save the Date Cards and Wedding Announcements New! Photo Thank You Cards Photo Christmas Cards New! Christian Photo Christmas Cards Photo Hanukkah Cards

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Magnet Categories 2x3 or 3x4 inch Anniversary Photo Magnets Baby & Birth Announcement Photo Magnets Bat Mitzvah, Bar Mitzvah Photo Magnets Birthday Photo Magnets Kid's Birthday Photo Magnets Christening, Communion & Other Christian Photo Magnets Christmas Photo Magnets Graduation Photo Magnets Wedding & Save the Date Photo Magnets Theme Party Magnets (sports, luau, Hollywood, more)

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Carrot Cake Cupcakes

Cupcake Ingredients 2 cups sugar 1 1/2 cups cooking oil 4 eggs 2 cups flour 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 cups shredded carrots (approx. 4 carrots) 1 cup dried apricots, chopped 1 cup chopped walnuts Directions Preheat oven to 350 degrees. Beat together the eggs and sugar in a bowl, and mix in the oil until thoroughly blended. In a separate bowl, mix the flour, salt, baking soda, cinnamon and nutmeg. Add flour mixture slowly to egg mixture until evenly mixed. Fold in carrots, apricots and walnuts. Spoon batter into paper-lined cupcake/muffin cups, filling each cup 2/3 full. Bake approximately 16 - 25 minutes, and check for doneness using a toothpick or cake tester inserted into the center of the cupcakes. Cupcakes are done when a toothpick inserted in the center comes out clean. (Test for doneness after the minimum cooking time. If the cupcakes aren't finished cooking after the minimum time, then place them back in the oven for some additional cooking time.) Cool completely on wire racks before topping with the icing. Cream Cheese Frosting 1 (8 oz) package cream cheese, softened 1/4 cup unsalted butter, softened 3 cups powdered sugar 1 teaspoon vanilla extract Mix cream cheese and butter until creamy and light. Then mix in powdered sugar, one cup at a time. You can add more or less to get your desired consistency. Add vanilla and mix until fully blended. Frost cupcakes. Makes approximately 24 cupcakes. Optional: sprinkle frosted cupcakes with a finely chopped walnuts and finely chopped apricots.

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