Carrot Cake - Cupcakes

Photo: flickr user Rachel from Cupcakes Take the Cake

Ingredients

2 cups sugar

1 1/2 cups vegetable oil

3 eggs

2 teaspoons vanilla

2 1/4 cups flour

2 teaspoons cinnamon

2 teaspoons baking soda

1 teaspoon salt

2 cups coconut flakes

2 cups carrots, shredded

1 (8 oz.) can crushed pineapple (do not drain)

1 cup walnuts, chopped (optional)

6 ounces cream cheese

1/2 cup (1 stick) butter

1/4 cup milk

2 teaspoons vanilla

1/4 teaspoon salt

4 cups powdered sugar (or more if needed to achieve desired consistency)

Preparation

Mix first 4 ingredients in a bowl with a wooden spoon. Mix together next four ingredients and add to first 4 ingredients. Add last 4. For cake use 9 x 13 inch greased pan. Bake at 350 degrees for about 50 minutes.

NOTE: I usually make at least 1 1/2 times the amount called for in the frosting recipe to ensure good coverage.

For Cupcakes: Use cupcake liners with cupcake tins. Bake at 375 degrees for 15 to 20 minutes. Makes 25 to 40 cupcakes (possibly more). Let cool before frosting.