Ingredients:5 cups flour4 tsp baking soda2 tsp salt2 tsp cinnamon4 cups sugar2 cups oil4 tsp vanilla4 eggs4 cups shredded raw carrots16 oz can crushed pineapple, drained1 cup raisins1 cup pecans, choppedDirections:Combine first four ingredients and set aside. In separate bowl combine sugar, oil, vanilla and eggs. Stir in flour mixture until combined. Add rest of ingredients and mix well. Filled greased or lined jumbo muffin tins 3/4 full and bake at 325 for 40 minutes. If making regular sized cupcakes bake for 20 minutes. Decorate with cream cheese frosting.
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