Carrot Cake Cup Cakes

This is a recipe from an old church cookbook from my parents church. You can't beat the tried and true recipes from way back. The only alterations I made was to do half of the flour wheat flour and to make them into cupcakes instead of a cake. Hope you like it!

CARROT CAKE CUP CAKES
1 cup wheat flour
1 cup white flour
2 cups sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1 1/4 cups vegetable oil
4 beaten eggs
2 cups grated carrots

Mix oil and sugar. Add eggs, dry ingredients and carrots. Put into muffin tins (either greased and floured or with cupcake liners). Bake at 350 for 25 to 30 minutes.

ICING
8 oz. Cream cheese
1/4 cup butter
4 cups powdered sugar
1 tsp vanilla
1/2 cup coarsely chopped pecans

Mix first four ingredients with a mixer until smooth. After cupcakes cool, frost and sprinkle with nuts.

Enjoy!!