Carrot cupcakes seemed like a perfect match for my first Easter brunch. I chose this recipe after reading great reviews and seeing that the ingredients were healthy. I didn’t have to do my usual tweaking that I so often like to do  ;-). I only omitted the nuts due to some allergies in the family. These cupcakes turned out moist and flavorful, tasting wonderful on their own. Let me tell you though the cream cheese frosting was a perfect match for the cupcake, giving it just a little something extra in each bite. These carrot cupcakes definitely helped in making my first brunch a success.