Carrot Cupcakes

Cupcakes

Ingredients

• 4 eggs
• 2 cups sugar
• 3/4 cup vegetable oil
• 2 cups flour
• 2 tsp. cinnamon
• 1 tsp. baking soda
• 1 tsp. baking powder
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• 1 tsp. allspice
• 1/2 tsp. salt
• 3 cups shredded carrots

Directions

In a mixing bowl beat eggs, sugar and oil. Gradually add dry ingredients, then add carrots last. Fill greased or paper lined muffin cups 2/3 full. Bake at 325 degrees F for 25-30 minutes. Cool.

Chunky Frosting

Ingredients

• 1 package cream cheese, softened
• 3/4 cup butter or margarine
• 2 cups powdered sugar
• 1/2 cup coconut
• 1/2 cup chopped pecans
• 1/2 cup raisins

Directions

Beat cream cheese and butter. Add powdered sugar. Stir in coconut, pecans and raisins. frost the cupcakes. Yield: 24 cupcakes. Delicious!

By Robin from Washington, IA