Ingredients

• 1-1/2 cups Carrots grated, (from 1 – 2 carrots)
• 8 oz Crushed Pineapple from a can, drained
• 1/2 cup Chopped Walnuts
• 1/2 cup Oil
• 2 Eggs
• 1 tsp Vanilla Extract
• 1-1/2 cups Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
• 1-1/4 cup Organic Coconut Sugar
• 1 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1/2 tsp Salt
• 1-1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Ground Ginger

• 1/2 cup Butter soft
• 1 cup Cream Cheese soft
• 4 cups Powdered Sugar sifted
• 1/2 tsp Vanilla Extract

Instructions

1. Preheat oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, mix together grated carrots, crushed pineapple, chopped walnuts, oil, eggs, and vanilla extract. In a separate smaller bowl, combine Bob’s Red Mill Whole Wheat Pastry Flour, Coconut Sugar, baking powder, baking soda, salt, and spices.
3. Add the dry to the wet and mix with a rubber spatula to combine.
4. Evenly portion mixture into the prepared muffin tin. Bake until a tester inserted into the center cupcake comes out clean, 25 – 28 minutes. Let cool thoroughly (about 1 hour) before frosting.

1. Cream softened butter and cream cheese until smooth and evenly combined.
2. Add powdered sugar and vanilla extract and mix until light and fluffy. Store chilled but must be at room temperature for use.