Castle Cottage Carrot Cupcakes Recipe
Easter Recipes from Razzle Dazzle Recipes
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Castle Cottage Carrot Cupcakes

3 cups washed, grated carrots (about 1 pound)
2 cups flour
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
4 eggs
2 cups sugar
3/4 cup vegetable oil
1 tsp vanilla
1/2 cup chopped nuts
1/2 cup raisins

Preheat oven to 325 degrees. Line muffin tins with paper cupcake cups. Sift flour, cinnamon, salt, baking soda, and baking powder together. In a large bowl, beat eggs with sugar. Add oil, carrots, and vanilla and mix well. Add flour mixture and nuts and raisins. Blend until just mixed. Fill cups 3/4 full. Bake about 25 minutes. Cool and frost.


1/3 cup cream cheese
1/4 cup butter (1/2 stick) or margarine
1 tsp vanilla
2 cups confectioners sugar
food coloring (yellow, orange, red)

Let cream cheese and butter or margarine come to room temperature. Add vanilla and blend, then beat in sugar. Separate into three small dishes and add food coloring. If the frosting is still too stiff, add a few drops of milk. Frost. Decorate with chocolate chips, colored sugar, etc.


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