Carrot Cake Cupcakes - Paula Deen best ever!

By msweeney

Ingredients

• 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
• For Frosting: shopping list
• 1/2 cup butter, softened
• 8 oz. cream cheese, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• fresh coconut, shaved and toasted for garnish (optional)

Details

Servings 1
Adapted from grouprecipes.com

Preparation

Step 1

Preheat oven to 350 degrees F.

In a large bowl, 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.

Pour into muffin tin lined with beautiful paper or foil liners.

Bake in the preheated oven for 18-20 min.

In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla.

Beat until the mixture is smooth and creamy.