Constructing a World of Positivity

It ain't who you know or what you know; it's how you treat people.
- One of my customers

Life is truly about taking one day at a time and enjoying the most out of each day, and giving some of that great energy you possess to others.
- A new friend of mine

...Surround yourself with positive people, and you can't help but have a good day!

Birthday Carrot Cupcakes
Carrot Cupcakes:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
4 large eggs
1 cup granulated white sugar
1 cup safflower or canola oil
2 cups finely grated raw carrots
1 cup grated apple
1/2 cup pecans or walnuts, coarsely chopped
1 cup raisins or currants

Cream Cheese Frosting:
1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups confectioners' (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract

Carrot Cupcakes:
Preheat oven to 350 degrees and place rack in center of oven. Place paper liners in 20 muffin cups.

In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon.

In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula fold in the grated carrots, grated apple, chopped nuts, and raisins. Evenly divide the batter between the 20 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Remove from the oven and let cool completely on a wire rack. With a knife or small metal spatula spread cream cheese frosting on top of each cupcake. Cover and refrigerate the cupcakes until serving time.

Frosting:
In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.