Ingredients
2 cups all-purpose flour
1 1/2 cup sugar
1 1/2 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 can (14.5 oz) Libby's Sliced Carrots, drained
4 large eggs
3/4 cups vegetable oil
1 cup shredded coconut
1 can (20 oz) crushed pineapple, drained
1 container (16 oz.) cream cheese frosting
2 cups all-purpose flour
1 1/2 cup sugar
1 1/2 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 can (14.5 oz) Libby's Sliced Carrots, drained
4 large eggs
3/4 cups vegetable oil
1 cup shredded coconut
1 can (20 oz) crushed pineapple, drained
1 container (16 oz.) cream cheese frosting
Instructions
- Preheat oven to 350°. Add liners to 12-count backing pan.
- In a medium mixing bowl, combine flour, sugar, baking soda, baking powder, cinnamon, ginger and salt. Set aside.
- In a large mixing bowl, add carrots. Mash until mostly smooth with a few chunks remaining. Add eggs and oil. Mix together.
- Gradually mix in dry ingredients until batter forms. Fold in coconut and pineapple.
- Using a 1/4 cup scoop, add batter to liners and bake 20-22 minutes until middle is cooked through. Cool completely before frosting.
- While cupcakes are baking: Add 1/4 cup cream cheese frosting to small bowl with two drops yellow food coloring and one drop red food coloring, and 2 Tablespoons of frosting to another small bowl with one drop green food coloring. Add each colored frosting to a small piping bag. Place remaining white frosting in a larger piping bag. Keep in refrigerator until ready to use.
- Pipe white frosting on cooled cupcakes and add carrot details on top with orange and green colored frosting.
- Preheat oven to 350°. Add liners to 12-count backing pan.
- In a medium mixing bowl, combine flour, sugar, baking soda, baking powder, cinnamon, ginger and salt. Set aside.
- In a large mixing bowl, add carrots. Mash until mostly smooth with a few chunks remaining. Add eggs and oil. Mix together.
- Gradually mix in dry ingredients until batter forms. Fold in coconut and pineapple.
- Using a 1/4 cup scoop, add batter to liners and bake 20-22 minutes until middle is cooked through. Cool completely before frosting.
- While cupcakes are baking: Add 1/4 cup cream cheese frosting to small bowl with two drops yellow food coloring and one drop red food coloring, and 2 Tablespoons of frosting to another small bowl with one drop green food coloring. Add each colored frosting to a small piping bag. Place remaining white frosting in a larger piping bag. Keep in refrigerator until ready to use.
- Pipe white frosting on cooled cupcakes and add carrot details on top with orange and green colored frosting.
