Carrot Cake Cupcakes

Easter is just around the corner so it seemed fitting to make some Carrot Cake Cupcakes this weekend to get in the Easter spirit!  These cupcakes are absolutely delicious and the apple sauce and pineapple make them so moist.  I decided to dress these cupcakes up with a little shaved coconut and some chocolate Easter eggs.  I hope everyone has a very Happy Easter next weekend, Buona Pasqua!



Cupcake Ingredients:
4 eggs
3/4 cup vegetable oil
1/2 cup apple sauce
1 cup sugar
1 cup brown sugar
8 oz crushed pineapple
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
3 cups grated carrots
1 cup chopped pecans

Preheat oven to 350 degrees.  Combine eggs, vegetable oil, apple sauce, sugars, pineapple, and vanilla.  Next add in the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.  Stir in grated carrots.  Fold in pecans.  Fill cupcake liners about 3/4 way full.  Bake for 18-20 minutes.  Makes about 24 cupcakes.

Cream Cheese Frosting Ingredients:
1/2 cup butter, softened
8 oz cream cheese, softened
3 cups powdered sugar
1 tsp vanilla

Beat ingredients until smooth and creamy.

Coconut topping:
1 cup sweetened flaked coconut

Preheat oven to 350 degrees.  Line a 9x13 inch baking pan with parchment paper.  Spread the coconut on the baking sheet and bake until the outer flakes begin to brown, about 4 minutes.  Let cool.  Frost cupcakes and then sprinkle the coconut topping over them.  If you want to, finish by adding chocolate eggs.