Carrot Cake Cupcakes

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground allspice
1/2 tsp salt
3 cups grated carrot

Frosting:
8 oz cream cheese, softened
1/4 cup butter or margarine softened
2 cups powdered sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup chopped raisins

In a mixing bowl beat eggs, sugar and oil. Combine dry ingredients and add gradually to egg mixture. Stir in carrots. Fill greased or paper-lined muffin cups 2/3 full. Bake at 325 for 20 to 25 minutes or till a toothpick comes out clean. Cool for 5 minutes before moving from pan to wire rack. For frosting in a mixing bowl, beat cream cheese and butter until combined. Gradually beat in powdered sugar. Stir in coconut, pecans and raisins. Frost cupcakes once cooled. Store in refrigerator.

Yield: 2 dozen

Source: Christine H (my Sister-in-law)