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CARROT CAKE - CUPCAKES

Ingredients:

CAKE:
2 c. sugar
1 1/2 c. vegetable oil
3 eggs
2 tsp. vanilla
2 1/4 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
2 c. coconut flakes
2 c. carrots, shredded
1 (8 oz.) can crushed pineapple (do not drain)
1 c. walnuts, chopped (optional)


Preparation:

Mix first 4 ingredients in a bowl with a wooden spoon. Mix together next four ingredients and add to first 4 ingredients. Add last 4. For cake use 9 x 13 inch greased pan. Bake at 350 degrees for about 50 minutes.

FROSTING:

6 oz. cream cheese
1/2 c. (1 stick) butter
1/4 c. milk
2 tsp. vanilla
1/4 tsp. salt

3 to 4 c. powdered sugar (or more if needed to achieve desired consistency)

NOTE: I usually make at least 1 1/2 times the amount called for in the frosting recipe so as to assure the coverage isn't skimpy. For Cupcakes: Use cupcake liners with cupcake tins. Bake at 375 degrees for 15 to 20 minutes. Makes 25 to 40 cupcakes (possibly more). Let cool before frosting. Starbuck













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