Carrot cake cupcakes

Makes 2 dozen


2 cups cake flour

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp all spice

2 cups grated carrots

1 1/4 cup vegetable oil

1 cup sugar

1/2 cup brown sugar

1 Tbsp vanilla

4 eggs

1 cup raisins

1 cup chopped pineapple ( small pieces)

Pre heat oven at 350

Need two mixing bowls in one add flour , baking powder,  baking soda , cinnamon , nutmeg , all spice and both sugars . Mix then set aside. In the other mixing bowl add oil , eggs , vanilla and carrots . Mix until well combined then slowly add flour mixture . When mixed add raisins and pineapple.  Use cupcake liners in muffin pan.  Fill each one evenly. Bake at 350 for 25  mintues . Use a tooth pick to check if cupcakes are done.

Cream cheese icing

2  8oz cream cheese (room temperature)

1 stick butter ( room temperature )

1 Tbsp vanilla

3 cups powder sugar

In a large mixing bowl add cream cheese , butter and vanilla. Beat until smooth then add powder sugar a cup at a time . Keep beating the icing until its fluffy and smooth . Make sure cupcakes are cool before icing them.