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HAROLEE'S CARROT CUPCAKES

CAKE:

  • 2 cups sugar

  • 1 1/4 cups salad oil

  • 4 eggs

  • 2 cups flour

  • 2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 2 teaspoons cinnamon

  • 1-teaspoon salt

  • 13 ounces crushed pineapple, drained

  • 1/2 cup chopped nuts

  • 2 cups grated carrots, packed

FROSTING:

  • 1 pound powdered sugar

  • 1/2-cup butter

  • 8 ounces cream cheese

  • 1-teaspoon vanilla
Combine sugar, oil, and eggs. Mix thoroughly until light and creamy. Combine with dry ingredients. Add pineapple, nuts and carrots. Pour into lined cupcake pans, each about 2/3 full. Bake at 350 degrees for 12-15 minutes. Mix ingredients of frosting in blender or food proces­sor. Frost cupcakes when cool. Makes between 45 and 50 cupcakes.

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