Carrot Cake Cupcakes with Cream Cheese Frosting
 
 
Moist, sweet, layers of flavor. And let us not forget familiar and oh so delicious :)
Author:
Ingredients
For the cupcakes...
  • ½ cup chopped pecans or walnuts toasted
  • 1½ cups carrots grated (about 4 medium)
  • 2 eggs
  • ½ cup crushed pineapple drained
  • ½ cup coconut oil
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ tsp. vanilla
  • 1 tsp. orange zest
  • 1½ cups all-purpose flour
  • ¼ cup unsweetened shredded coconut
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. cinnamon
For the cream cheese frosting...
  • ½ cup cream cheese softened
  • ½ stick butter softened
  • ½ tsp. vanilla
  • 1½ cups confectioners sugar
  • Toasted coconut for decoration
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare muffin pan with paper cupcake liners.
For the cupcakes...
  1. Toast pecans at 350 degrees for 3-4 minutes until barely browning, set aside.
  2. In a large bowl, combine next 8 ingredients until well blended.
  3. In medium bowl combine remaining dry ingredients.
  4. Spoon dry ingredients into wet ingredients gently mixing by hand until incorporated. Do not over mix.
  5. Fold in pecans.
  6. Fill 12 paper lined muffin cups.
  7. Bake for 15 - 18 minutes, until toothpick comes out clean.
  8. Cool completely on wire rack before frosting.
For the cream cheese frosting...
  1. Beat cream cheese, butter, vanilla.
  2. Slowly add confectioners sugar until well blended.
  3. Toast coconut at 350 for 2 minutes until golden brown.
  4. Frost each cupcake and sprinkle with toasted coconut.
Recipe by Lemony Thyme at http://www.lemonythyme.com/sweet-emotions-carrot-cake-cupcakes/