Carrot Cake Cupcakes

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!

INGREDIENTS

- all-purpose flour - sugar - baking soda - cinnamon - oil - eggs

HOW TO MAKE CARROT CAKE CUPCAKES

Course: Dessert Cuisine: American Prep Time: 35 minutes Cook Time: 15 minutes

1

Preheat oven to 350 degrees.

2

Puree 1 1/3 cup carrots (first chop, then boil, then puree) and set aside.

3

Sift together the flour, sugar, baking soda and cinnamon in a large bowl.

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