The Amazing Carrot Cake Cupcake

Carrot Cake Cupcakes with Cream Cheese Frosting



  1. Preheat oven to 350.
  2. Put shredded carrots and coconut in a microwave safe bowl, cover and microwave for 5 minutes. Set aside to cool.
  3. Put flour, sweetener, baking powder, baking soda, salt, and cinnamon in a bowl and mix well.
  4. In separate bowl, slightly beat eggs.
  5. Add oil, vanilla, carrots, coconut, and pineapple to eggs and mix.
  6. Add liquid mixture to flour and mix until incorporated, adding each stick of butter as you mix.
  7. Mix until butter is well incorporated.
  8. Put into lined cupcake tins and add a few raisins to each cupcake as desired.
  9. Bake. mini cupcakes – 10 minutes regular cupcakes – 15-18 minutes
  10. Will be moist on top but toothpick or tester should come out clean.