Recipe Archives->Cakes->Carrot Cupcakes

 
Carrot Cupcakes
Servings: 2 dozen
 
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 package (8 ounces) cream cheese, softened
1/4 cup butter or margarine
2 cups confectioners' sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup chopped raisins
 
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.  Fill greased or paper-lined
muffin cups two-thirds full.  Bake at 325F for 20-25 minutes or
until a toothpick comes out clean.  Cool for 5 minutes before
removing from pans to wire racks.  For frosting, in a mixing bowl,
beat cream cheese and butter until combined.  Gradually beat in
confectioners' sugar.  Stir in coconut, pecans, and raisins.  Frost
the cupcakes.  Store in the refrigerator.

Printable version: carrot-cupcakes.txt.