MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carrot Cupcakes
 Categories: Cakes, Vegetables, Snacks, Herbs, Nuts
      Yield: 24 servings
 
      4 lg Eggs; room temperature
      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  Carrots; grated

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 @ 325°F/165°C.

  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.

  Recipe by Doreen Kelly, Roslyn, Pennsylvania

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

  Uncle Dirty Dave's Archives

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