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Carrot Cake Cupcakes

Deborah, Taste and Tell
  • 32 minutes
  • Serves 24

INGREDIENTS

1 cup

sugar

1/2 cup

oil

2

eggs, beaten

1 1/2 cups

grated carrots

1 cup

unsifted flour

1/2 tsp

salt

1 tsp

baking soda

1 tsp

cinnamon

1/4 cup

ground coconut

1/4 cup

nuts, toasted

1/4 cup

raisins, optional

1 8 ounce package

cream cheese, softened

1/4 cup

butter or margarine

2 1/2 cups

powdered sugar

Hot water, as needed