Pumpkin Carrot Cupcakes with Cream Cheese Frosting
INGREDIENTS
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Makes- 24 cupcakes or 2 8”or 9” round cakes
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Ingredients
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2 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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4 eggs at room temperature and lightly beaten
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1 ½ cups sugar
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1 cup vegetable oil
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1 cup fresh pumpkin puree
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2 cups shredded carrots
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½ cup sweetened coconut flakes
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Directions
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Preheat oven at 350 degrees.
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In a medium bowl stir together flour, baking powder, cinnamon and baking soda and set aside.
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In a medium bowl blend eggs, sugar, oil and pumpkin puree. Add in flour mixture until well combined followed by shredded carrots and coconut flakes.
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Pour in to lined cupcake tins ? full. Bake for 18-20 minutes until cake tester comes out clean.
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Cool on a wire rack.
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