2 cups all- purpose flour 2 teaspoons baking soda 1 ¼ salt 2 teaspoons ground cinnamon 4 eggs 2 cups sugar 1 cup North Prairie Gold Cold Pressed Non-GMO Canola Oil 2 cups carrots, grated 2 cups crushed pineapple, drained 1 cup coconut, shredded
Preheat oven 350°. Line muffin tin with liners. In a medium mixing bowl, add the first 4 dry ingredients; mix together. In a separate large mixing bowl, add eggs: beat. Add sugar, beat until sugar dissolves. Add canola oil beat until consistency becomes smooth. Add grated carrots, drained pineapple, and coconut to the egg mixture; stir together. Gradually stir in the dry ingredient into the egg mixture; mix until fully incorporated. Pour the batter into prepared muffin cups.
Bake about 20 minutes until golden and tops spring back when pressed lightly. Cool.
When cooled, frost with cream cheese frosting. Yield: about 24 cupcakesCream Cheese Frosting 8 ounces cream cheese 4 Tablespoons butter 5 cups powdered sugar Bring the ingredients to room temperature. Using an electric mixer, in a medium mixing bowl, beat the cream cheese and butter together. Gradually add the powdered sugar one cup at a time. Incorporate all the sugar; beat until slightly stiff.