Carrot Cake and Cupcakes

Ingredients

• 2 cups flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 tsp nutmeg
• 3/4 cup sugar
• 3/4 cup brown sugar
• 3 eggs
• 3/4 cup vegetable oil
• 1 tsp vanilla
• 2 cups grated carrots
• 1 cup crushed pineapple  (or 1 cup grated apple)
• 1/2 cup chopped pecan
• 1/4 cup chopped raisins

How To:

Combine flour, baking powder, baking soda, cinnamon, salt and nutmeg in a large bowl.

In a separate bowl beat together granulated and brown sugars, eggs, oil and vanilla until smooth and pour over the flour mixture.  Stir until well mixed.

Then stir in carrots, pineapple (or apple), pecan and raisins.

transfer to greased and floured 13 x 9 inch metal cake pan

Bake in centre rack at 350 degrees for 40 minutes until cake tester comes out clean

For cupcakes spoon the batter in paper lined muffin cups bake as above but for on about 25 minutes.

For icing beat together a 250 gram package cream cheese with 1/4 cup butter until smooth.  Beat in 1/2 tsp vanilla, and the beat in 1 cup icing sugar in 1/3 increments.  Spread over cake or cupcakes, cover loosely and refrigerate for one day.