Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups all-purpose flour (about 6 3/4 ounces)
  • 1 1/3 cups granulated sugar
  • ½ cup sweetened shredded coconut
  • 1/3 cup chopped pecans
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 tablespoons olive oil
  • 2 large eggs
  • 2 cups grated carrot
  • 1 ½ cups canned crushed pineapple (drained)
  • 8 ounces cream cheese (at room temperature and cut into small cubes)
  • ½ cup unsalted butter at room temperature (and cut into small cubes (1 stick))
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 350° F.
  • Place 19 cupcake liners into a cupcake pan, and spray the inside of the liners with non-stick cooking spray.
  • Prepare cupcakes:
  • Lightly spoon flour into dry measuring cups, and level with the flat side of a knife.
  • Combine the lightly measured flour, granulated sugar, shredded coconut, pecans, baking soda, salt, and cinnamon in a large bowl, and stir well with a whisk.
  • Combine oil and eggs in a separate smaller bowl, and stir well. Stir egg mixture, grated carrot, and drained pineapple into flour mixture.
  • Spoon the batter into the cupcake liners. You’ll want the liners to be about ¾ full. Bake at 350° for about 20 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  • Prepare frosting:
  • Place cream cheese in a large mixing bowl. Using a hand mixer or a stand mixer, beat until smooth. Add the butter, and continue beating until smooth and well blended. Add powdered sugar and vanilla, and beat until just combined.
  • Spread frosting over tops of the cupcakes. Garnish each cupcake with grated carrot, if desired.