The carrot cake recipe is from my Betty Crocker cookbook. I made this cake for Thanksgiving, but used a rectangular cake pan. This was the first attempt as cupcakes and they seemed to turn out fine.
The cream cheese frosting (also a Betty Crocker find) is made by combining:
1 package of cream cheese
1/4 cup of butter or margarine
A very large amount of icing sugar (approx 4 cups)
After a couple of hours, a very messy kitchen, and sticky hands, this was the finished product.
Happy Easter until next year!