Moist Mini Carrot Cakes

Moist Mini Carrot Cakes

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
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
1-1/2 lb powdered sugar
1 tsp. vanilla

Pretty and delicious!

My blogger friend Lisa posted this repice on her blog so I thought I would give it a try. Oh my goodness, it is delicious! Thanks Lisa.