Carrot Cupcakes

Name: Carrot Cupcakes
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; 12 teaspoon salt; 3 cups grated carrots; 1 (8 ounce) package cream cheese, softened; 14 cup butter or 14 cup margarine, softened; 2 cups confectioners' sugar; 12 cup flaked coconut; 12 cup chopped pecans; 12 cup chopped raisins

16 ingredients

11 steps

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
12 teaspoon salt
3 cups grated carrots
1 (8 ounce) package cream cheese, softened
14 cup butter or 14 cup margarine, softened
2 cups confectioners' sugar
12 cup flaked coconut
12 cup chopped pecans
12 cup chopped raisins

Directions

1

In a mixing bowl, beat eggs, sugar and oil.
2

Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture.
3

Stir in carrots.
4

Fill greased or paper-lined muffin cups 2/3 full.
5

Bake at 325 degrees for 20-25 minutes or until a toothpick comes out clean.
6

Cool for 5 minutes before removing from pans to wire racks.
7

For frosting, in a mixing bowl, beat cream cheese and butter until combined.
8

Gradually beat in confectioner's sugar.
9

Stir in coconut, pecans and raisins.
10

Frost the cupcakes.
11

Store in the refrigerator.