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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 32 |
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From TOH mag Dec/Jan 2001. 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 |
1/2 teaspoon salt |
3 cups grated carrots |
1 (8 ounce) package cream cheese, softened |
1/4 cup butter or 1/4 cup margarine, softened |
2 cups confectioners' sugar |
1/2 cup flaked coconut |
1/2 cup chopped pecans |
1/2 cup chopped raisins |
Directions:
1. In a mixing bowl, beat 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 2/3 full. Bake at 325 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
3. For frosting, in a mixing bowl, beat cream cheese and butter until combined. Gradually beat in confectioner's sugar. Stir in coconut, pecans and raisins. Frost the cupcakes. Store in the refrigerator.
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