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. From Doreen Kelly of Rosyln Pennsylvania.

Ingredients 

4 eggs

2 cups sugar

1 cup vegetable oil

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground allspice

1/2 teaspoon salt

3 cups grated carrots

CHUNKY FROSTING:

1 package (8 ounces) cream cheese, softened

1/4 cup butter, softened

2 cups confectioners’ sugar

1/2 cup flaked coconut

1/2 cup each chopped pecans and chopped raisins

Method 

In a large mixing 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 at 325° for 20-25 minutes or until a toothpick comes out clean. 

Cool for 5 minutes before removing from pans to wire racks.

For frosting, in a large mixing bowl, beat cream cheese and butter until combined. Gradually beat in confectioners’ sugar.

Stir in coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator. Yield: 2 dozen.