1 1/2 c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
3/4 c. oil
2 lg. eggs
1 tsp. vanilla
1 c. carrot, shredded
1 c. zucchini, shredded
1/2 c. raisins

Preheat oven to 350 degrees. Line 18 muffin pan cups with paper liners. In large bowl combine flour, sugar, baking powder, cinnamon, salt and baking soda. In small bowl heat together oil, eggs and vanilla. Stir oil mixture into flour mixture just until mixed. Fold in carrots, zucchini and raisins. Spoon into cups. Bake for 20 to 25 minutes. If desired frost cool cupcakes with cream cheese frosting.

CREAM CHEESE FROSTING:

3 oz. cream cheese, softened
1 1/2 c. powdered sugar
1 tsp. vanilla

Mix ingredients with electric mixer until fluffy. Frost cupcakes and sprinkle with chopped walnuts.