Ingredients:

Cupcakes

• 4 Large Eggs
• 2 cups sugar
• 1 cup canola oil
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground allspice
• 1/2 tsp salt
• 3 cups grated carrots

Frosting:

• 1 8 ounce package of cream cheese
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped pecans
• 1/2 cup chopped raisins

Directions:

1. In a large bowl, beat the eggs, sugar, and oil. Combine the flour, cinnamon, baking powder and soda, allspice and salt; gradually add egg to mixture. Stir in carrots.

2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pands to wire racks.

3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in powdered sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in refrigerator.