Carrot Cupcakes
"To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! —Doreen Kelly, Rosyln, Pennsylvania..."
INGREDIENTS
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4 large eggs, room temperature
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2 cups sugar
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1 cup canola oil
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2 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon ground allspice
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1/2 teaspoon salt
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3 cups grated carrots
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CHUNKY FROSTING:
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1 package (8 ounces) cream cheese, softened
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1/4 cup butter, softened
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2 cups confectioners' sugar
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1/2 cup sweetened shredded coconut
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1/2 cup chopped pecans
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1/2 cup chopped raisins
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