Ingredients
4 large eggs1 cup sugar1 cup packed brown sugar1 cup canola oil3 teaspoons vanilla extract3 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon salt1 teaspoon baking soda1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg3/4 cup buttermilk1 pound carrots, grated2 cups chopped walnuts, toasted1 can (8 ounces) crushed pineapple, drained1 cup sweetened shredded coconutFROSTING/DECORATIONS:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1 teaspoon grated orange zest1 teaspoon vanilla extract4 cups confectioners’ sugar1 teaspoon water2 to 4 drops food coloring3 cups sweetened shredded coconutOptional candies: jelly beans, bunny Peeps candy and Sour Punch straws
Preparation
Preheat oven to 350°. Line 30 muffin cups with paper liners. In a large bowl, beat eggs, sugars, oil and vanilla until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt, baking soda, ginger and nutmeg; add to egg mixture alternately with buttermilk, beating well after each addition. Stir in carrots, walnuts, pineapple and coconut.
Fill prepared cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until blended. Beat in orange zest and vanilla. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes.
In a large resealable plastic bag, mix water and food coloring; add coconut. Seal bag and shake until coconut is evenly tinted. Sprinkle over cupcakes. Decorate with candies, as desired. Refrigerate until serving.
