• 1 pkg. (2-layer size) spice cake mix
• 3/4 cup shredded carrots
• 1 Tbsp. ground ginger
• 1 tsp. ground cinnamon, divided
• 1/2 cup walnut pieces, toasted
• 1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
• 2 cups thawed COOL WHIP Whipped Topping

1. PREHEAT oven to 350°F. Prepare cake batter as directed on package; stir in carrots, ginger, 3/4 tsp. of the cinnamon and walnuts.
2. SPOON batter into 24 paper-lined muffin cups. Bake 15 min. or until toothpick comes out clean.
3. BEAT cream cheese in medium bowl with wire whisk until smooth. Gently stir in whipped topping. Spread over tops of cupcakes. Sprinkle with reserved 1/4 tsp. cinnamon. Refrigerate until ready to serve.

Serves: 24
Substitute : Substitute pecans for the walnuts.
Comments This is the greatest recipe for carrot muffins EVER!!!! It is really easy and fast to make and the flavour is spectacular!!! Will definitly make over and over and over....!!!!