Batter:

2 C. sugar

1 1/4 C. vegetable oil

4 eggs

2 T. lemon juice

2 t. vanilla

3 C. all-purpose flour

2 1/2 t. cinnamon

1/2 t. salt

2 t. baking powder

3 C. shredded carrots

1 C. yellow raisins

1/2 C. chopped pecans

Topping:

12 oz. cream cheese

1 egg

1/3 C. sugar

1/2 t. vanilla

3 T. all purpose flour

Dust muffins when cool:

cinnamon

powdered sugar

Preheat oven to 350°F.

Prepare muffin tins with cupcake papers. Spray with vegetable spray.

Blend all batter ingredients, in order given. Spoon evenly into prepared tins.

Cream topping ingredients in order given to make a thick mixture. Add a heaping tablespoon of topping on the top of each muffin. Dust lightly with cinnamon - if desired.

Bake for 20 to 25 minutes. Cool very well then dust with confectioners' sugar.

Makes 20 - 24 muffins.