Carrot Cupcakes

It has been awhile but I finally made the Carrot Cake Cupcakes! Sorry it took so long but the older I get the more difficult it becomes to find extra time during my day and it's poopy.

I love baking. It has become a passion of mine even though I'm not great at it. I have slowly gotten better and better. My mom doesn't like when I bake because well the house smells so good and she is always trying to lose weight and having baked goods around are tempting. But, now I have a job and I can take anything I make to work. :) I also make the frosting from scratch and it is a cream cheese frosting.

You're going to need:

• 1 1/4 cup Wesson Vegetable Oil
• 2 cups sugar
• 3 eggs
• 2 cups of flour (all purpose)
• 1 1/2 teaspoon of baking soda
• 2 teaspoons of baking powder
• 2 teaspoons of vanilla
• 1/2 teaspoon of salt
• *1 cup of coconut
• 2 cups of shredded carrots
• 1 can (3oz.) of crushed pineapple
• *1 1/2 cup pecans

*I don't use the coconut or the pecans because it's a preference. This is my grandmother's recipe and she always puts them in and it's still delicious. You can choose to add them or not based on your own preference.

Directions:

• Preheat the oven to 350 degrees
• Combine the oil & sugar and mix well
• Add the eggs one at a time and mix well after each egg
• From there add each ingredient; one at a time and in the same order they are listed
• For a cake layer: bake 40-45 minutes in a 3x9in pan
• For cupcakes: bake 20-22 minutes

Frosting:

• 1 6oz. package of cream cheese
• 1 stick of butter (room temperature)
• 2 cups of powered sugar

Combine all of the ingredients and mix well. Add to frosting bag and decorate the cupcakes!