Name: Carrot Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 4 large eggs, room temperature; 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; CHUNKY FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 2 cups confectioners' sugar; 1/2 cup sweetened shredded coconut; 1/2 cup chopped pecans; 1/2 cup chopped raisins

To try to get my family to eat more vegetables, I often hide nutritional foods inside sweet treats. Now we can have our cake and eat our vegetables too! —Doreen Kelly, Roslyn, Pennsylvania

Ingredients

4 large eggs, room temperature

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

CHUNKY FROSTING:

1 package (8 ounces) cream cheese, softened

1/4 cup butter, softened

2 cups confectioners' sugar

1/2 cup sweetened shredded coconut

1/2 cup chopped pecans

1/2 cup chopped raisins

Instructions

1 Preheat oven to 325°. 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.

2 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.

3 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.