Ingredients
2 cups sugar1-1/4 cups canola oil3 eggs1 teaspoon vanilla extract2-1/2 cups all-purpose flour, divided2 teaspoons ground cinnamon1 teaspoon baking soda1/2 teaspoon salt2 cups grated carrots1 can (8 ounces) unsweetened crushed pineapple, undrained1 cup raisinsFROSTING:4 ounces cream cheese, softened1/4 cup butter, softened2-1/2 cups confectioners’ sugar1 tablespoon 2% milk
Preparation
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine 2 cups flour, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and pineapple. Toss the raisins with the remaining flour until coated; fold into batter.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and milk; beat until smooth. Frost cupcakes. Refrigerate leftovers.
