Carrot Cake

Cook Time: 20-30 minutes
Preheat Oven: 400
For mini-cupcakes bake 11 min

Ingredients:
1 cup sugar
½ cup oil or applesauce
2 eggs, beaten
1 ½ cups grated carrots
1 cup unsifted flour
½ tsp. Salt
1 tsp. Baking soda
1 tsp. Cinnamon
¼ cup ground coconut
¼ cup nuts
¼ cup raisins

Instructions:
Combine sugar and oil. Add eggs. Mix well. Add grated carrots. Slowly stir in sifted dry ingredients. Add ground coconut, nuts, and raisins. Pour batter into lightly greased and floured 9x9 inch square pan. Bake at 400° F for 20-30 minutes, or until it tests done. When cool, frost.

Maraschino Cherry Frosting:
1 pkg. (8 ounces) cream cheese, softened
½ cup margarine
2 ½ cups powdered sugar
2 TB chopped maraschino cherries
Hot water, if needed

Cream together cream cheese, margarine, and sugar. Add cherries. Add a little hot water, 1 tsp. at a time, until you reach spreading consistency. Mix well.