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Carrot cupcakes or muffens

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Serves 24 cupcakes | Prep Time 10-15 min | Cook Time 20-25 min

Why I Love This Recipe

I love Carrot Cake and wanted something that would be easy to take to work with me. These are also great unfrosted as a breakfast muffen.

Ingredients You'll Need

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon.
1/2 teaspoon nutmeg
4 eggs
1 1/2 cups veggie oil (or apple sauce)
2 3/4 cups shredded carrots
3/4 cup chopped walnuts
3/4 cup raisins
1 cup flaked coconut

Cream Cheese Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract


pre heat oven to 325F

With a mixer combine eggs, oil, and sugar together

then add the flour, salt, and baking soda

when all that is mixed together will, add the carrots, coconut, walnuts and raisins.

Use a nonstick spray your muffin pan you can also line them with paper cups easier to clean and get out of the pan.

After done baking let them cool before frosting.

To make the frosting with a mixer add the cream cheese and butter together then add the vanilla, and Sugar, after about 2-3 min you should have cream cheese frosting!

Frost cupcakes and top with some left over coconut and walnuts.

Questions, Comments & Reviews

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