Title: Carrot cupcakes
 Categories: Cakes, To post
      Yield: 12 Servings
 
      2 c  Carrots; grated
  1 1/2 c  Sugar
      1 c  Oil
      3    Eggs
      2 c  Flour
      2 ts Baking Powder
      1 ts Baking Soda
    1/2 ts Cinnamon
    1/2 ts Nutmeg
    1/4 ts Mace
      2 tb Orange Marmalade
      2 tb Crushed Pineapple
    1/2 c  Chopped Walnuts
    1/2 c  Shredded Coconut Meat
    1/2    Recipe Your Favorite
           -Frosting
 
  Oven 350°
  
  Preheat oven. Line wach cup of a standard muffin pan with strips of
  baking parchment or muffin liners.
  
  Combine carrots, sugar, oil and eggs. Set aside.
  
  Sift together the flour, baking powder, soda, saalt cinnamon, nutmeg
  and mace. Gradually add the dry mixture to the carrot mixture. Fold
  in the marmalade, pineapple, nuts and coconut. Spoon batter into
  prepared muffin pans. Bake in oven for 30 to 35 minutes, until done.
  Cool, then frost.
  
  Makes 12 6 oz. cupcakes. Each serving 566 cal.
  
  Palm Beach Post--2/26/98 billspa@icanect.net
  
  Formatted with TXTOMC
  
  Recipe