HAROLEE'S CARROT CUPCAKES CAKE: 2 cups sugar 1 1/4 cups salad oil 4 eggs 2 cups flour 2 teaspoons baking powder 1 1/2 teaspoons baking soda 2 teaspoons cinnamon 1-teaspoon salt 13 ounces crushed pineapple, drained 1/2 cup chopped nuts 2 cups grated carrots, packed FROSTING: 1 pound powdered sugar 1/2-cup butter 8 ounces cream cheese 1-teaspoon vanilla Combine sugar, oil, and eggs. Mix thoroughly until light and creamy. Combine with dry ingredients. Add pineapple, nuts and carrots. Pour into lined cupcake pans, each about 2/3 full. Bake at 350 degrees for 12-15 minutes. Mix ingredients of frosting in blender or food processor. Frost cupcakes when cool. Makes between 45 and 50 cupcakes
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