Ingredients
2cupsall purpose flour
1¼cupssugar
2tspbaking soda
1½tspbaking powder
1½tspcinnamon
¼tspground nutmeg
⅛tspground cloves
¼tspsalt
1cupvegetable oil,light olive oil or canola oil
4large eggs,lightly beaten
1½cupcarrots,(about 3 medium), packed coarsely grated
1½cupstart apples,(about 2 medium), packed coarsely grated, such as granny smith
1cuppecans or walnuts,coarsely chopped
¼cupcoconut,sweetened shredded
8ozcream cheese,at room temperature
4tbspunsalted butter,at room temperature
1tspvanilla extract
2cupspowdered sugar,sifted
Preparation
Preheat the oven to 350 degrees F and place the rack in the center of the oven.
In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Stir in oil and eggs. Stir in carrots, apples, pecans, and coconut.
Place paper liners in muffin tins. Spoon the batter into the paper cups, ¾ of the way to the top.
Bake at 350 degrees F for 20 to 25 minutes (testing after 20 min), or until a tester inserted in the middle comes out clean. Let cool completely before frosting.
Beat the cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
Once the cupcakes are cool, apply the frosting.
