Carrot Cake Cupcakes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 3/4 teaspoon salt
• 3 cups grated carrots (about 9 carrots, this can be done with a grater or food processor)
• 1 cup coarsely chopped walnuts (or pecans, i like walnuts though)
• 1 cup shredded coconut (i like toasting mine first)
• 1 (8 ounce) can crushed pineapple
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 8 ounces cream cheese, softened
• 8 tablespoons unsalted butter, softened
• 3 3/4 cups confectioners' sugar, sifted
• 1 tablespoon lemon juice
• 1/2 cup shredded coconut

Recipe

• 1 preheat oven to 350.
• 2 whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.
• 3 in another bowl, mix the carrots, chopped nuts, pineapple, and coconut.
• 4 in a large bowl, use an electric mixer to beat the sugar and oil on medium until smooth.
• 5 add eggs one-by-one, and continue to beat until the batter becomes consistently smooth.
• 6 reduce speed to low, and gradually add in the flour mixture, mixing until the dry ingredients disappear and combine.
• 7 gently mix in the chunky ingredients.
• 8 divide the batter among lined cupcake pans. (i like using foiled cupcake liners).
• 9 bake 20 - 25 minutes, or until when inserting a knife or toothpick, it comes out clean.
• 10 transfer cupcakes to a cooling rack, and cool for at least 5 minutes.
• 11 frosting:.
• 12 in a large bowl, beat the cream cheese and butter together until smooth and creamy.
• 13 gradually add the confectioner's sugar, and continue to beat until the mixture is velvety smooth.
• 14 beat in lemon juice.
• 15 frost cupcakes as desired.