Carrot Cupcakes with Dulce De Leche Cream Cheese Frosting

Makes about 32 cupcakes.

Cupcakes:

4 eggs

¾ cup vegetable oil

½ cup applesauce

2 teaspoons vanilla extract

1 cup white sugar

1 cup brown sugar

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

½ teaspoon salt

2 ½ teaspoons ground cinnamon

¼ teaspoon nutmeg

¼ teaspoon cloves

3 cups grated carrots

½ cup shredded coconut

1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F.  Line muffin tins with cupcake liners.

In a large bowl, beat together eggs, oil, applesauce, sugars, and vanilla. Mix in flour, baking soda, baking powder, and spices. Stir in carrots and coconut. Fold in nuts, if using. Pour into prepared muffin tins.

Bake in preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Frosting:

1 ½ cups butter, softened (3 sticks)

2 cups powdered sugar

4 ounces cream cheese, softened

3/4 cup dulce de leche

3 Tablespoons heavy cream

½ teaspoon vanilla

Beat together butter and cream cheese. Add heavy cream, vanilla, and dulce de leche and beat until well combined. Gradually beat in powdered sugar.