GardenWanders, Etc.: W-E-L-C-O-M-E Spring!

C A R R O T C U P C A K E S

4 eggs, well-beaten
1 c. packed brown sugar
1 c. granulated sugar
1 ½ c. canola oil
2 c. unbleached flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 ½ tsp. nutmeg
3 c. finely grated carrots
1 c. sweetened coconut
1-8oz. can crushed pineapple (drained)
1 c. golden raisins
1 c. coarsely chopped walnuts

Preheat oven to 350°. Put cupcake liners in two cupcake pans. See frosting recipe below and set out butter and cream cheese to soften. Put the pineapple into a sieve to drain. Beat eggs in a large bowl. Add sugars and beat until light and fluffy. Whisk in oil and mix well. Put in the dry ingredients and beat until smooth. Stir in remaining ingredients and pour batter into cupcake liners. Bake for 20 min. until toothpick comes out clean when inserted in center of cupcake. Cool slightly and frost with

C R E A M C H E E S E F R O S T I N G

1/2 c. butter, softened
8-oz. package cream cheese. softened
1-1 lb. box of powdered sugar, sifted into bowl
3 tsp. vanilla

Mix all ingredients together until smooth. If desired, divide frosting into several bowls. Add one drop of food coloring to each bowl until the color is correct. Enjoy girls!

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