pineapple carrot cake cupcakes

oven 350
1 1/4 c veggie oil
4 eggs
1c white sugar
1c brown sugar
3 tsp vanilla extract
1c crushed pineapple (drain, if you're using canned)
2c flour
2tsp baking soda
2tsp baking powder
2tsp ground cinnamon
3c grated carrots (use the big cheese grate, not fine)
2c raisins
1 1/2c crushed walnuts

in large bowl, beat together oil, eggs, sugar and vanilla until smooth. Mix in pineapple, then dry ingredients until smooth-ish (as smooth as it can be with the pineapple). Stir in carrots, raisins and walnuts. Ladle into muffin tins (I'd use paper muffin thingies) and bake 15 minutes or until fork comes out clean.

frosting: whip together 1 packet of softened cream cheese, 1 brick of softened butter, 1/2 cup of heavy whipping cream, 1 tsp of vanilla extract, and 2 cups of confectioner's sugar until it forms soft peaks. Spoon into a ziploc bag, cut a corner off, and pipe onto cooled muffins.