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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