Yes, I know. They don't look much like carrot cakes. But that's only because I opted not to make little orange-coloured decorations, and went for fondant flowers instead. Let me tell you though, these are chock-full of carrots. While I won't lie and attempt to convince you that they're a health food, it's no exaggeration to say that these are among the best carrot cakes/cupcakes I've ever tasted. And therefore any perceived health benefits, or lack thereof, are irrelevant.
The cream cheese frosting too is divine. If I was really gluttonous I could probably sit and eat a small bowl of frosting all by itself (and then feel queasy, but that's hardly the point).
I made these in the morning, while simultaneously making breakfast for my kids and trying to get ready for work. Because of the rush I didn't take any pictures of the actual process, but rest assured, this recipe is really, really simple. I don't think you could mess it up if you tried.
Here it is.