Ingredients
- CAKE
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup sweetened or unsweetened flaked coconut
- ⅓ cup chopped pecans
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 3 tablespoons canola oil
- 2 large eggs
- 2 cups grated carrot
- 1½ cups canned crushed pineapple, drained
- Cooking spray
- *********
- Glaze/Frosting
- 1 tablespoon butter, softened
- 4-ounce cream cheese, softened
- 3 /4 cup powdered sugar
- 2 teaspoons vanilla extract
- ⅓ cup milk
Recipe Description
I had a craving for carrot cake the other day and found a delicious recipe that I thought would still taste good after I took out most of the refined sugar. Surprisingly it worked. I made these in both regular size cupcakes and minis. I indulged in a mini cupcake and it was worth it. These are very good. Even Alan, who is a sweet treat addict, liked these. By the way, he’s my true test if a sweet treat is really good or not, he considers himself a bit of a dessert connoisseur
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