Carrot Cupcakes With Coconut Pecan Frosting Recipe

Ingredients

1

bag (11.8 oz) frozen honey Dijon carrots

1

box (15.25 oz) Pillsbury™ Classic Yellow Cake Mix

1/3

cup Crisco® Pure Vegetable Oil

3

eggs

1/2

cup golden raisins

1/4

cup pecans, finely chopped

1

can Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting

Preparation

Heat oven to 375°F. Place paper baking cups in each of 24 regular-size muffin cups. Microwave frozen carrots as directed on bag 3 to 4 minutes to thaw. In food processor, place carrots. Cover; process until finely chopped.

In large bowl, beat cake mix, oil, eggs and 1 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Fold in carrots, raisins and pecans. Spoon into muffin cups, filling three-fourths full.

Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes. Spread cupcakes with frosting.