These are old-fashioned carrot cake cupcakes with pineapple, shredded coconut, and pureed carrots! They’re topped with a cream cheese frosting and are super moist and delicious!
Course: Dessert Cuisine: American Prep Time: 35 minutes Cook Time: 15 minutes
Preheat oven to 350 degrees.
Puree 1 1/3 cup carrots (first chop, then boil, then puree) and set aside.
Sift together the flour, sugar, baking soda and cinnamon in a large bowl.