This is a family favorite that has been enjoyed for years and a perfect treat for Easter!

Yields 24 cupcakes

For the cake:

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
pinch of ground allspice
4 large eggs
1 cup vegetable oil
4 cups (about 1 lb) finely grated carrots

For the frosting:

1 pound cream cheese, softened
1 stick (1/2 cup) unsalted butter, softened
4 cups confectioner’s sugar, sifted
2 teaspoons vanilla
½ cup apricot jam

For the cupcakes:

Preheat oven to 350F. Line the cupcake tins with liners.  

Into a bowl sift together the flour, granulated sugar, baking soda, salt, cinnamon and allspice. In a large bowl beat the eggs until frothy, adding the oil in a stream. Gradually add the flour mixture, mixing just until the batter is smooth. Stir in the carrots until well combined. Divide the batter among the cupcake tins and bake for about 25 minutes, or until a cake tester inserted into the centers comes out clean. Allow the cakes to cool completely.

For the frosting:

In a large bowl cream together the cream cheese and the butter. Gradually add the sifted confectioner’s sugar, beating until smooth. Then add the vanilla. 

Top each cupcake with a thin layer of apricot jam, then add the frosting. Repeat until all the cupcakes are finished.