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- 1 cup water
- â cup vegetable oil
- 4 eggs
- 2 cups carrots, shredded
- 1 8 oz can crushed pineapple, drained
- 1 cup chopped walnuts or pecans
- Frosting
- 8 oz cream cheese, room temperature
- 8 oz butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 3 chocolate covered pomegranates
- or mini-chocolate chips per cup cake
View Full Recipe at Everyday Southwest
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