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Carrot Cake Cupcakes

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Ingredients
  

  • 312 grams All Purpose Flour
  • 2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 1/2 tsp Cinnamon
  • 3 eggs
  • 235 grams Light Brown Sugar
  • 235 grams Sugar
  • 3/4 cup Oil
  • 3/4 cup Buttermilk
  • 2 tsp Vanilla Paste
  • 525 grams Shredded Carrots
  • 1 cup Dark Raisins
  • 1 cup Pecans
  • 1/2 cup Cocunut
  • 12 ounces Cream Cheese room temperature
  • 4 ounces Unsalted European Butter room temperature
  • 8 ounces Powdered Sugar
  • 1/4 tsp Vanilla Paste (for the icing)
  • 1/8 tsp Salt

Instructions
 

  • Preheat the oven to 325.
  • Combine and sift the flour, baking soda, salt and cinnamon.
  • Beat hte eggs, sugar, brown sugar, oil, buttermilk, and vanilla paste until smooth.
  • Fold in the dry ingredients and then add carrots, raisins, pecans and coconut until combined.
  • Fill cupcake liners 3/4 way full and bake for approx 12-15 minutes, or until a toothpick comes out clean.

Cream Cheese Icing

  • Beat Cream Cheese and butter together in a mixer with paddle attachment on medium speed until smooth.
  • Add powdered sugar, vanilla paste and salt.
  • Beat on low until sugar is mixed in, then turn up to medium speed, and beat until icing is smooth.