Pineapple Carrot Cupcakes - cooking recipe

Ingredients

8 1/2 oz. can crushed pineapple
2 c. flour
1/4 tsp. nutmeg
1/2 tsp. salt
1 c. sugar
1/2 c. flaked coconut
3/4 c. shredded raw carrots
1 tsp. cinnamon
1 tsp. baking soda
2/3 c. butter or margarine
2 large eggs
Pineapple Butter Icing

Preparation

Turn pineapple into wire strainer and drain; save the syrup. Turn carrots into wire strainer; press out excess liquid.
Resift flour with spices, soda and salt.
Cream butter with sugar.
Beat in eggs, one at a time.
Stir in half the flour mix.
Add pineapple and carrots, then remaining flour.
Fold in coconut.