Carrot cupcakes totally speak of Easter time. At least that's what I found out in the cupcake business. I always had the most orders for them at Easter time. This cupcake comes fully loaded with carrots, coconut, pineapple, raisins, and optional on the pecans. It's a very moist cupcake with just the slightest hint of spices.
Preheat oven to 350 degrees F.
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Whisk flour with other ingredients and set aside.
1 cup oil
1 cup white sugar
1/2 cup brown sugar
In bowl of electric mixer blend oil, sugars, and eggs.
2 cups carrots, grated
1/2 cup raisins, I usually chop them up a little.
1/2 cup coconut
1- 8 oz. (small) can crushed pineapple (drained)
1/3 cup finely chopped pecans (optional)
Add flour mixture to oil mixture and blend. Add carrot mixture and blend.
Fill cupcake papers, (with a three tablespoon scoop if you have one), 3/4 full and bake on 350 for 20-25 minutes.
Makes 24 regular size cupcakes or 45 mini size. You can also use this recipe for a 2 layer round cake or a 9x13 rectangle cake and this recipe can easily be cut in half if you don't want that many cupcakes.
1 (8 oz.) package cream cheese
3/4 cup butter (room temperature)
4 cups powdered sugar
1 teaspoon vanilla
In bowl of electric mixer cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually add in powdered sugar, one cup at a time. Totally cream until all sugar is combined and frosting is smooth and creamy.