Cupcake Batter
2 cups flour
2 tsp. baking powder
1 1/2 tsp baking soda
1 tsp. salt
2 tsp. cinnamon
2 cups sugar
1 1/2 cup vegetable oil
4 eggs
2 cups grated carrots
1 8 1/4 oz. can of crushed pineapple drained
1/2 cup chopped nuts (optional)
DIRECTIONS
Bake at 350 degrees for 18 minutes
cool and frost or server warm with whip cream or ice cream.
Frosting
1/2 cup butter
1 8 oz. pkg. cream cheese
1 tsp vanilla
1 lb. confectioners sugar
Add drops of milk to thin if necessary.
Turn the dough out onto a floured surface and knead until the dough comes together. Divide into 24 pieces. Make a roughly 6-inch rope out of each piece, then pinch the ends together to form a circle.
Place the circles on the prepared baking sheets and bake for about 20 minutes, or until puffy and golden brown.