Carrot Cupcakes

Name: Carrot Cupcakes
Ingredients: 4 large eggs; 2 cups sugar; 1 cup canola 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, softened; 2 cups confectioners' sugar; 1/2 cup sweetened shredded coconut; 1/2 cup chopped pecans; 1/2 cup chopped raisins

16 ingredients

3 steps

Ingredients

4 large eggs
2 cups sugar
1 cup canola 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, softened
2 cups confectioners' sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/2 cup chopped raisins

Directions

1

In a large bowl, beat the 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 two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing form pans to wire racks.
3

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.