Carrot Cupcakes With Cardamom Frosting

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 eggs, lightly beaten
• 1 1/8 cups sugar
• 1/3 cup brown sugar
• 3/4 cup coconut
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 2 cups shredded carrots
• 1/2 cup crushed pineapple, drained
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2 teaspoon cardamom
• 1 cup pecans, toasted and chopped
• 8 ounces cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 2 teaspoons cardamom
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350 degrees. line muffin cups with liners.
• 2 beat together the eggs and and brown sugars in a bowl. mix in oil and vanilla. fold in carrots and pineapple.
• 3 in a separate bowl, sift and then mix the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom. add coconut.
• 4 add dry ingredients into the carrot mixture until evenly moist. fold in nuts. transfer to prepared muffin cups.
• 5 bake 25 minutes, or until toothpick inserted in the center comes out clean. cool completely on wire racks before topping with frosting.
• 6 if you're making mini cupcakes, bake at 350 for 11 - 13 minutes.
• 7 frosting:.
• 8 mix cream cheese and butter until creamy and light.
• 9 mix in powdered sugar one cup at a time. you can add more or less to get your desired consistency.
• 10 mix in cardamom and vanilla until fully integrated.
• 11 pipe onto cooled cupcakes.