These cupcakes are packed with grated carrots, coconut, pineapple, and pecans for a moist tender cake that’s lighter in calories than most cakes. Then I top them with rich delicious cream cheese frosting.
Place 19 cupcake liners into a cupcake pan, and spray the inside of the liners with non-stick cooking spray.
Prepare cupcakes:
Lightly spoon flour into dry measuring cups, and level with the flat side of a knife.
Combine the lightly measured flour, granulated sugar, shredded coconut, pecans, baking soda, salt, and cinnamon in a large bowl, and stir well with a whisk.
Combine oil and eggs in a separate smaller bowl, and stir well. Stir egg mixture, grated carrot, and drained pineapple into flour mixture.
Spoon the batter into the cupcake liners. You’ll want the liners to be about ¾ full. Bake at 350° for about 20 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Prepare frosting:
Place cream cheese in a large mixing bowl. Using a hand mixer or a stand mixer, beat until smooth. Add the butter, and continue beating until smooth and well blended. Add powdered sugar and vanilla, and beat until just combined.
Spread frosting over tops of the cupcakes. Garnish each cupcake with grated carrot, if desired.