Serves: 18
Total Calories: 189

3/4 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar packed
2 eggs
1 cup flour
1 teaspoon cinnamon ground
3/4 teaspoon baking soda
1/2 teaspoon nutmeg ground
1/2 teaspoon allspice ground
1/4 teaspoon salt
1 1/2 cups carrots grated
1/2 cup nuts chopped
1/2 cup raisins
Cream Cheese Frosting or frosting of your choice

Preheat oven to 350°. Line eighteen muffin-pan cups with paper liners or grease cups.

In a large mixer bowl at low speed, beat oil, sugar and brown sugar until blended. Add eggs and beat until smooth and fluffy. Add flour, cinnamon, baking soda, nutmeg, allspice and salt. Beat at low speed until blended. Increase speed to medium and beat for 2 minutes or until thick and smooth. Stir in carrots, nuts and raisins just until combined. Fill muffin cups about two-thirds full.

Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan and cool on a wire rack.

Frost cupcakes. If frosted with Cream Cheese Frosting, store in the refrigerator and bring to room temperature before serving.

High Altitude Adjustments: At 6,000 feet, add 2 tablespoons all-purpose flour to bowl before beating.

Note: Frosted cupcakes can be frozen and sent to school directly from the freezer. They will be defrosted in a few hours.

Nutritional Facts:

Serves: 18
Total Calories: 189
Calories from Fat: 101

More Recipes from the Goodies To Go Cookbook:
Banana Cupcakes
Carrot Cupcakes
Chocolate Zucchini Cake