Carrot Cake.

Our amazingly talented Aunt Phyllis brought our family a delicious dinner last week. For dessert, we enjoyed these pretty little carrot cupcakes. They were so good in fact, I have been dreaming of them since. Would you like the recipe? I knew you would.

Aunt Phyllis' Carrot Cake

2 eggs

1 C. oil

2 C. brown sugar

2 C. sifted flour

1 tsp. baking powder

1 tsp. soda

1 tsp. salt

2 tsp. cinnamon

3 C. grated carrots

1 C. or 5 oz. crushed pineapple; drained

1 C. chopped nuts

Mix together eggs, oil and sugar. Add brown sugar, baking powder, soda, salt and cinnamon. Blend in carrots and pineapple. Mix well and add nuts. Pour into 9x13 greased pan. Bake at 350 for 35-45 min. Frost when cool. Adjust cooking time for cupcakes.

Cream Cheese Frosting

1 8 oz pkg. softened cream cheese

1/4 lb softened butter

2 lb powdered sugar

1 tsp. vanilla

Happy Baking!