Ingredients

Muffins:
1/2 cup pecans, coarsely chopped
2 cups grated raw carrots
1 1/2 cups unbleached all purpose flour (I prefer King Arthur)
1/2 cup whole wheat flour (I prefer King Arthur)
1 1/4 cups sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon freshly ground allspice
3 large eggs
3/4 cup canola oil
1 teaspoon pure vanilla extract
1/2 cup golden raisins

Cream Cheese Frosting:
1/4 cup unsalted butter at room temp.
4 ounces cream cheese at room temp.
1/4 cup confectioners sugar
1/2 teaspoon pure vanilla extract.


Decorations:
Gummy "bubba" teeth or wax lips
M&M's

Instructions

Preheat oven to 350 degrees F. Use paper liners for cupcake pan. You'll need 12.

Make the muffins:
Using your grater disk and your Cuisinart, grate 3 - 4 peeled carrots. You will need 2 cups.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, allspice and nutmeg.

In a separate bowl, whisk together eggs, oil and vanilla extract. Add in grated carrot. Allow to stand for 10 minutes (very important step - this is the key to the moistness!)

Gently fold flour mixture into carrot/egg mix and add in raisins and pecans.

Evenly distribute to muffin cups and bake for 20 - 25 minutes until tester comes out clean.

Remove from oven and cool completely before frosting and decorating.

Cream Cheese frosting:
Beat butter and cream cheese until smooth. Gradually beat in powdered sugar until smooth. Lastly, add in vanilla extract.

Decorate:
Top each cupcake with a dollop of frosting and then add 2 M&M's for eyes and a set of either "bubba" teeth or wax lips for the mouth.

Give out to your favorite trick or treater!

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