Preheat oven to 350.

Put cupcake liners in a muffin tin.

Combine the two cups of flour, two cups of sugar,  2 tsp of cinnamon, and 2 tsp of baking soda in a bowl and mix well.

In a large bowl, beat the four eggs and slowly add in one cup of oil while continuing to beat.

Add flour mixture to egg mixture and mix well.

Fold in the 4 cups of shredded carrots.

Fill cupcake liners about 2/3 full.

Bake for 20 minutes or until the toothpick inserted in the center comes out clean. Cool cupcakes in pan for 10 minutes, then move to a cooling rack to finish cooling.

Beat 1 cup of softened butter and 16 oz of softened cream cheese in a large bowl until light and fluffy.

Add eight cups of powdered sugar and 1 tbsp of milk and beat on high until smooth.

Ice cupcakes with icing.