| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings | Cupcakes |
Ingredients
- 2 cup Granulated Sugar
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp baking soda
- 2 1/2 tsp Cinnamon powder
- 1 pinch Salt
- 4 Eggs
- 1 1/2 cup Oil
- 1 cup Shredded Carrots
- 1 can Crushed Pineapple drained 20oz can
- 1/2 cup Shredded Coconut
- 1/2 cup Chopped Pecans
- 1/2 cup Raisins
Ingredients
| |
Instructions
- In a bowl mix the sugar, flour, baking powder, baking soda, cinnamon and salt.
- Add the eggs and oil to the dry ingredients and mix all together.
- Mix in the carrots, drained pineapple, coconut, pecans and raisins until well incorporated.
- Pour the batter into the cupcake liners.
- Bake at 350°F fro 20 minutes
- Let cupcakes cool for 15 minutes.
- Decorate with cream cheese frosting.
Recipe Notes
*For a cake pour the batter into two 8 inch round cakes and bake at 350°F for 40 - 45 minutes.
*You can omit the raisins if you don't like them.
Share this Recipe
