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Cupcakes

Ingredients:
2 cups granulated sugar 
1 1/3 cups vegetable oil 
3 extra-large eggs 
1 teaspoon pure vanilla extract 
2½ cups all-purpose flour 
2 teaspoons cinnamon 
2 teaspoons baking soda 
1½ teaspoon salt 
1 cup shredded coconut 
1 cup chopped pecans
1 cup shredded carrots
1 cup crushed pineapple

Method:

Preheat oven to 350 degrees.  Line cupcake tins with liners.  Mix the sugar, oil, eggs, and vanilla until pale yellow in one bowl.  In a separate bowl combine the flour, cinnamon, baking soda, and salt.  Add dry ingredients to wet ingredients until well combined.  Fold in the pecans, carrots, coconut, and pineapple. I usually use an ice cream scoop to put batter in tins.  Bake at 350 degrees for about 18-22 minutes.  

Frosting

Ingredients:

1 8oz package of cream cheese
1 stick of unsalted butter
1 teaspoon vanilla extract
2 cups confectioners sugar

Method:

Beat butter on high with a mixer until almost white (about 6-7 minutes).  Add cream cheese and vanilla until combined.  Add sugar, one cup at a time, then pipe on the cupcakes!