Corrie’s Carrot Cupcakes

Name: Corrie’s Carrot Cupcakes
Yield: 18 cupcakes
Ingredients: Cupcakes:3 cups all-purpose flour; 3 cups granulated sugar; 1 tablespoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1 1/2 cups vegetable oil; 4 eggs; 1 tablespoon vanilla extract; 1 1/2 cups, 3 (4-ounce jars) baby food carrots; 1 1/2 cups chopped pecans; 1 1/2 cups sweetened shredded coconutFrosting:1 (8-ounce) package cream cheese, softened; 4 tablespoons (1/2 stick) butter, softened; 1 cup confectioners’ sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamonGarnishes:3/4 cup finely chopped pecans; 12 dried apricots; 1 bunch fresh mint

Corrie’s Carrot Cupcakes was pinched from <a href="http://www.pauladeen.com/recipes/recipe_view/corries_carrot_cupcakes" target="_blank">www.pauladeen.com.</a>

INGREDIENTS

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Cupcakes:3 cups all-purpose flour

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3 cups granulated sugar

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1 tablespoon baking soda

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2 teaspoons ground cinnamon

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1 teaspoon salt

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1 1/2 cups vegetable oil

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4 eggs

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1 tablespoon vanilla extract

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1 1/2 cups, 3 (4-ounce jars) baby food carrots

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1 1/2 cups chopped pecans

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1 1/2 cups sweetened shredded coconutFrosting:1 (8-ounce) package cream cheese, softened

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4 tablespoons (1/2 stick) butter, softened

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1 cup confectioners’ sugar

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1/2 teaspoon vanilla extract

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1/2 teaspoon ground cinnamonGarnishes:3/4 cup finely chopped pecans

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12 dried apricots

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1 bunch fresh mint

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