MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carrot Cupcakes
Categories: Cakes, Vegetables, Snacks, Herbs, Nuts
Yield: 24 servings

4 lg Eggs; room temp
2 c Sugar
1 c Oil
2 c A-P flour
2 ts Ground cinnamon
1 ts Baking soda
1 ts Baking powder
1 ts Ground allspice
1/2 ts Salt
3 c Grated carrots

MMMMM----------------------CHUNKY FROSTING---------------------------
8 oz Cream cheese; softened
1/4 c Butter; softened
2 c Confectioners' sugar
1/2 c Sweetened shredded coconut
1/2 c Chopped pecans
1/2 c Chopped raisins

Set oven @ 325ºF/165ºC.

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.

Fill 24 greased or paper-lined muffin cups two-thirds
full with batter. Bake until a toothpick inserted in the
center comes out clean, 20-25 minutes. Cool for 5
minutes before removing from pans to wire racks.

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.

Doreen Kelly, Roslyn, Pennsylvania

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

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