Carrot Cake Cupcakes

These are just like a piece of Carrot Cake. Delicious. Pop them in the freezer and you will always have a quick dessert when you need it. My youngest granddaughter likes to have me make cupcakes. She thinks they are just for her. I like to use Marg (Cayman Designs) Butter Cream Icing (Buttercream Frosting) on these and if you want it a traditional Carrot Cake Frosting, throw in some cream cheese to her frosting. Good!

• Ready In: 35 mins
• Yields: 24 cupcakes

Ingredients

• 1 1⁄2 cups  vegetable oil
• 2  cups sugar
• 4  eggs
• 2 1⁄4 cups flour
• 1 1⁄2 teaspoons salt
• 2  teaspoons cinnamon
• 1  teaspoon baking powder
• 2  teaspoons baking soda
• 3  cups  grated carrots
• 1  cup walnuts (chopped)
• 1  cup coconut (optional)

Directions

1. In a mixing bowl beat the oil and sugar; add the eggs, one at a time mixing well.
2. Add the next 5 ingredients and mix well.
3. Grate the carrots (I do it in a food processor) and add to the above.
4. Add walnuts and coconut.
5. Use cupcake papers that have been lightly sprayed with vegetable spray and fill two-thirds full.
6. Bake 350 degrees for about 15-20 minutes.
7. Remove from pan and frost when cool.
8. I like a butter frosting but a cream cheese frosting is great too.