CARROT-PINEAPPLE CUPCAKES

1 1/3 cups all-purpose flour

1 cup granulated sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground nutmeg

1 cup (about 3 medium) grated carrots

2 eggs

1/4 cup chopped nuts

Nutmeg-Mallow Frosting (recipe follows)

Line 20 muffin cups with paper cupcake liners; set aside.

Heat oven to 350 degrees.

Mix flour, sugar, baking soda, cinnamon, salt and nutmeg together. Stir in the grated carrots, eggs and nuts just until moistened.

Fill paper cupcake liners 1/2 full and bake at 350 degrees 25-30 minutes until a toothpick inserted in center comes out clean.

Cool and frost with the following frosting.

NUTMEG-MALLOW FROSTING:

1/3 cup granulated sugar

1/3 cup packed brown sugar

1/4 cup butter

9 large marshmallows

1 1/2 cups confectioners' sugar

1 to 2 tbsp milk

1 tsp vanilla

1/2 tsp ground nutmeg

Mix sugars and butter in a medium saucepan. Heat to boiling and boil, stirring, for 2 minutes. Remove pan from the heat and stir in the marshmallows until melted. Stir in the powdered sugar, milk, vanilla and nutmeg until smooth.

Spread on top of the cupcakes.

VARIATIONS:

You may replace the carrots with any of the following: 1 cup raisins, flaked coconut, chopped dates or chopped apples.