Carrot Cupcakes

Let's just say that carrot cupcakes are not my favorite, but after perfecting this recipe, I am officially a carrot cake lover. These are so moist, and packed with fresh carrots which make them so amazing. These did not last too long in my household or office which is always a great sign right?

Ingredients:

4 cups grated carrots, grated

 3 sticks unsalted butter, at room temperature

2 cups sugar

1 cup brown sugar

4 eggs

2 cups flour

1 tablespoon baking soda

1 tablespoon baking powder

2 tablespoons cinnamon

1 teaspoon salt

2 cups chopped toasted pecans

1 cup of pecans not toasted (for topping)

1 cup toasted coconut

Cream Cheese Frosting:

2 sticks unsalted butter

2-8 ounce packages of cream cheese (not fat free, never will taste the same trust me)

6-8 cups of powdered sugar(stop at 6 if you don't like it too sweet)

1 teaspoon vanilla extract 

Pre-heat oven to 350 degrees. Get the cupcake liners ready to go.

In a small bowl, combine the flour, soda, powder, cinnamon and salt. Set aside

In a large bowl with mixer, cream the butter and sugars. Add in the eggs one at a time. Incorporate the dry ingredients in the small bowl, a little at time on a low speed. Finally, mix in the carrots. Fold in the pecans and coconut last.

Bake for about 15-20 minutes, and make sure the tootpick comes out clean.

Cool cupcakes completely until you add the frosting. For the frosting, with a mixer, blend the cream cheese alone until soft. Then add the butter and vanilla. One cup at a time, add in the powdered sugar. Taste, you can add more powdered sugar if you want it sweeter. Frost and enjoy!