3/4 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1/2 cup raisins (softened in hot water, drained)
1/2 cup shredded coconut, very lightly toasted
1 cup finely chopped pecans, toasted
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
3 teaspoons vanilla extract
2 Tbl lemon juice
1 cup chopped pecans, toasted
In a large bowl, beat together eggs, oil, white sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots, raisins and coconut. Fold in pecans. Pour into lined cupcake pans.
Bake in a 350' oven for 15 minutes. Let cool in pan for 10 minutes, transfer to cooling rack. Makes 24 cupcakes.
( for a 9x13 prepared pan, bake 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.)
With a mixer, combine butter, cream cheese, powdered sugar, vanilla and lemon juice. Beat until the mixture is smooth and creamy. Frost cakes, sprinkle nuts over frosting. Store in refrigerator.
~My side note
I combined a few different recipes for this. Next time I might also add in a little drained crushed pineapple as well.