CARROT CUPCAKES

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground allspice
1/2 tsp. salt
3 cups grated carrots

CHUNKY FROSTING
1 pkg. (8 oz.) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup chopped raisins (optional)

In a mixing bowl, beat eggs, sugar and oil.  Combine the next 6 ingredients; gradually add to egg mixture.  Stir in carrots.  Fill greased or paper lines muffin cups 2/3 full.  Bake at 325* for 20 to 25 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.

For frosting, in a mixing bowl, beat cream cheese and butter until combined.  Gradually beat in confectioners' sugar.  Stir in coconut, pecans and raisins.  Frost cupcakes.  Store in refrigerator.  Yield: 2 dozen.