Traditional Carrot Cupcakes with Cream Cheese Icing

My brother requested that I make cupcakes for his Bible class, but I was out of butter. As I was flipping through my cookbook, I came across this recipe! The cupcakes turned out really well. The only problem was that I made too much batter and filled the cups to the brim. This made the cupcakes HUGE. They were stuck together on the pan.  Although they weren't very pretty, they tasted really good. I ended up adding chopped walnuts to the batter to give it more diversity. The cake was very moist and had a nice crumb. The icing was tangy and complemented the cake well. I highly recommend this recipe to anyone who likes carrot cake.