Carrot Cake Cupcakes

This was a fun dessert on Easter. I made some mini and some regular size and the recipe made oodles! I'm not really all that big on carrot cake, so I was pleasantly surprised when these melted in my mouth. And then I convinced myself they were healthy since there is pineapple, applesauce and a large amount of carrots in them and ate a couple more...Note: I opted out of the nuts.

Carrot Cake Cupcakes

Paula Deen

4 eggs

3/4 cup vegetable oil

1/2 cup apple sauce

1 cup sugar

1 cup brown sugar

1 8-oz. can of crushed pineapple, well drained

3 teaspoons vanilla extract, divided

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

Small pinch of ground cloves

3 cups grated carrots, grate on larger side of cheese grater

1 cup chopped pecans

Frosting:

1/2 cup butter, softened

8 oz. cream cheese, softened

3 cups confectioners' sugar

1 teaspoon vanilla extract

Fresh coconut, shaved and toasted

Preheat oven to 350. Beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Stir in carrots. Fold in pecans. Pour into muffin tins lined with cups. Fill each liner 3/4 full. Bake in the preheated oven for 18-20 min. Let cupcakes cool completely. While cooling, prepare frosting.

Frosting:

Combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Pile the frosting high on the cooled cupcakes and garnish with the toasted coconut if desired.