Coconut Carrot Cupcakes

 

1 1/4 cups (155g) flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (120ml) coconut oil

1 cup (200g) packed light brown sugar

2 eggs,  room temperature

1/3 cup (75g) joghurt

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

1 cup (130g) grated carrots

1 cup (80g) sweetened shredded coconut

1. mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside

2. whisk sugar, oil, eggs, vanilla and coconut extract until combined. Add carrots and coconut

3. add flour mixture and whisk together. Fill cupcake liners 2/3 high and bake at 350°F (180°C) for 20 minutes

Cream Cheese Topping

8 ounces (225g) cream cheese, room temperature

1/2 cup butter, room temperature

3 cups confectioners sugar

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

1/4 teaspoon salt

1. beat cream cheese and butter until soft. Add rest of ingredients and continue beating on high for 2-3 minutes. Add more sugar if you prefer a thicker frosting. Refrigerate until thickened a little. Pipe on cupcakes as desired