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Ingredients

1 cup (110 grams) pecans or walnuts, toasted and coarsely chopped

2 cups (260 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/4 cups (250 grams) granulated white sugar

1 cup (240 ml) safflower or canola oil

2 teaspoons pure vanilla extract

2 1/2 cups (280 grams) finely grated raw carrots

1/2 cup (113 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

1 cup (110 grams) confectioners' (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract

1 1/2 cups sweetened coconut

Green food coloring (liquid or gel paste)

Description

These Easter Cupcakes Are Moist And Flavorful With Grated Carrots And They Are Frosted With A Delicious Cream Cheese Frosting, Coconut, And Easter Candy.

Joy Of Baking