CUPCAKES--- 2 1/2 cups flour 2 1/2 tsp cinnamon 1 tsp baking soda 1 tsp baking powder 1 tsp nutmeg 3/4 tsp salt 1/2 tsp allspice 1 2/3 cups light brown sugar 1 1/4 cups vegetable oil 3 eggs 4 1/2 cups shredded carrot 3/4 cup coarsely chopped walnuts 3/4 cup golden raisins FROSTING--- 1/2 cup unsalted butter 6 oz cream cheese 2 tsp vanilla 3 cups confectioners sugar DECORATION--- 12 walnut halves

CUPCAKES---Heat oven to 350 degrees.* Grease, flour 12 oversize muffin pan cups. Mix first 7 ingredients in a bowl. Beat sugar, oil, eggs in 2nd bowl. Stir in carrots then flour mixture until combined. Stir in nuts, raisins. Spoon 1/2 cup batter into each muffin cup. Bake 25 min. or until done. Cool in pan 5 min. Unmold.

FROSTING---Beat butter, cheese and vanilla in bowl until blended. Beat in sugar until creamy. Spread each cupcake with 1/3 cup frosting. DECORATE WITH WALNUT HALVES. Makes 12 oversize cupcakes.*

Contributed by: Edit

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