Whats a Meal without a dessert

I found this recipe from a friend. Great on a spring night

Mini Carrot Cupcakes.
For the Topping: Candied Carrots
1 medium carrot
3/4 cups granulated sugar

For the Cupcakes:
1 1/4 cups all-purpose flour
1/2 cup sliced almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/2 cups grated carrots
2/3 cup vegetable oil or olive oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract. ( I also like to use almond extract)

For the Frosting:
I would suggest making the Frosting 1 day in advance to let all the flavors come together. Keep in airtight container in refrigeration.

1. Make the Topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands(you'll need about 48).
2. Preheat the over to 250 degrees. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
3. Make the cupckaes: Raise the oven temperature to 350 degrees. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pule the nuts are finely ground.
4. Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.
5. Meanwhile, make the frosting: Beat the confectioners' sugar, cream cheese and butter with a mixer until fluffy.(Make sure the butter and cream cheese is at room temperature, This means let them sit out for at least 2 hours). Beat in the lemon juice and almond extract. Pipe or spread on the cupcakes. Top with candied carrots.