Carrot Cupcakes Recipe

By 1For_Him

Ingredients

• CHUNKY FROSTING:
• 4 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 flaked coconut
• 1/2 cup chopped pecans
• 1/2 cup chopped raisins

Details

Servings 24
Adapted from tasteofhome.com

Preparation

Step 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.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing form 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. Yield: 2 dozen.