INGREDIENTS

-2 cups sugar
-1 1/3 cup vegetable oil
-4 eggs
-1 teaspoon vanilla
-1 Tablespoon Grand Marnier
-2 cups all-purpose flour
-2 teaspoons ground cinnamon
-2 teaspoons baking soda
-3/4 teaspoon salt
-1 lb grated carrots
-1 cup golden raisins
*1/2 cup chopped pecans

Cream cheese Icing:
-6 oz. cream cheese, softened
-1 stick butter, softened
-2 teaspoon vanilla
-Add powdered sugar until the right consistency

INSTRUCTIONS

1. Preheat oven to 350° F.

2. Line muffin tins with paper liners

3. In the bowl of an electric mixer fitted with the paddle attachment beat sugar, oil, and eggs until light yellow. Add the vanilla and Grand Marnier.

4. In a medium bowl, sift together the flour, cinnamon, baking soda and salt.

5. Combine all ingredients in mixer bowl. Add carrots, raisins, and pecans and mix well.

6. Scoop the batter into the muffin cups about 3/4 of the way full.

7; Bake for about 35-45 minutes or until a toothpick comes out clean.

Cool cupcakes on a wire rack.

NOTE: Makes about 2dz. I usually make the full recipe and freeze half, if you decide to freeze as I do, make sure the cupcakes are completely cool then place in a plastic bag to freeze.