Carrot-Zucchini Cupcakes

1-1/2 C. flour........................3/4 C. vegetable oil

1 C. sugar.............................2 large eggs

1 t. baking powder...............1 t. vanilla

1 t. cinnamon.......................1 C. shredded carrots

1/2 t. salt.............................1 C. shredded zucchini

1/2 t. baking soda................1/2 C. golden raisins

Combine dry ingredients in a large bowl, set aside. In a small bowl, beat oil, eggs, & vanilla. Stir mixture into dry ingredients till just blended. Fold in carrots, zucchini & raisins. Spoon into Muffin tins lined with baking papers. Bake at 350°for 20 to 25 minutes; cool on racks. Frost with:

Cream Cheese Frosting

3 oz. cream cheese, softened

1-1/2 C. powdered sugar

1 t. vanilla

1/2 C. chopped nuts

Using electric mixer, cream the cheese with the sifted powdered sugar & vanilla until fluffy. Frost cupcakes, and sprinkle with nuts. Yield: 18 cupcakes

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