Ingredients:
1 box (Betty Crocker) Spice Cake Mix
1 large carrot, shredded
1 c. white chocolate chips
1 c. water
1/4 c. vegetable oil
1/4 c. plain Greek yogurt
2 eggs
Preheat the oven to 350 degrees. Line cupcake tins with paper liners (this recipe for me made 18, but you can make the batter stretch to 24 if need be). In a large bowl, mix all of the above ingredients together, minus the chocolate chips, with a spatula until all of the lumps are gone and the batter is smooth. Fold in the chocolate chips. Divide among the cups and bake for 15-17 minutes until a toothpick inserted in the center comes out clean. Let cool fully before frosting.
*For the frosting, I used Wilton cookie decorating white icing. You can use cream cheese frosting or nix the frosting all together if you would like.
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