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- Carrot Cupcakes with Coconut Cream Cheese Frosting
- adapted from allrecipes.com Moist Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 Tablespoon ground cinnamon
- 4 eggs
- 1/2 cups vegetable oil
- 1/2 cup of apple butter
- 1-1/2 cups white sugar
- 2 3/4 cups shredded carrots
- 1 (8 ounce) can crushed pineapple, drained
- Preheat oven to 325 degrees F. Place cupcake liners in pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- Coconut Cream Cheese Frosting
- HoneyB Original
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2-1/2 cups powdered sugar
- 1 teaspoon coconut extract
- milk as needed
- toasted unsweetened coconut flakes
View Full Recipe at The Life and Loves of Grumpy's…
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