Carrot Cupcakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 4 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 3 cups grated carrots
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter or 1/4 cup margarine, softened
• 2 cups confectioners' sugar
• 1/2 cup flaked coconut
• 1/2 cup chopped pecans
• 1/2 cup chopped raisins

Recipe

• 1 in a mixing bowl, beat eggs, sugar and oil. combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. stir in carrots.
• 2 fill greased or paper-lined muffin cups 2/3 full. bake at 325 degrees for 20-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks.
• 3 for frosting, in a mixing bowl, beat cream cheese and butter until combined. gradually beat in confectioner's sugar. stir in coconut, pecans and raisins. frost the cupcakes. store in the refrigerator.