Ingredients
4 large eggs, room temperature2 cups sugar1 cup canola oil2 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground allspice1/2 teaspoon salt3 cups grated carrotsCHUNKY FROSTING:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened2 cups confectioners’ sugar1/2 cup sweetened shredded coconut1/2 cup chopped pecans1/2 cup chopped raisins
Preparation
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.
Fill greased or paper-lined muffin cups two-thirds full. 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.
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.
