Apple Carrot Cupcakes

Ingredients

• 2 cups all-purpose flour
• 1 1/4 cups sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup vegetable oil
• 4 large eggs, lightly beaten
• 1 1/2 cups packed coarsely grated carrots
• 1 1/2 cups packed coarsely grated tart apples, such as Granny Smith
• 1 cup coarsely chopped pecans, or walnuts
• 1/4 cup sweetened shredded coconut
• 8 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, sifted

Directions

1. Heat the oven to 350 degrees F, with a rack set in the middle. In a large bowl, whisk the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until evenly combined.
2. Pour in the oil and add the eggs, then stir until the batter comes together. Fold in the carrots, apples, pecans, and coconut.
3. Set paper liners into the muffin tins. Divide the batter among the cups, filling each one three quarters full. Bake at 350 degrees F for 20 to 25 minutes, checking after 20 min, until a tester poked into the center comes out clean. Cool the cupcakes completely before you frost them.
4. For the frosting, beat the cream cheese, butter, and vanilla until the mixture is smooth and airy, about 3 minutes. Add the powdered sugar a little at a time, mixing until it is fully incorporated.
5. When the cupcakes are cool, spread the frosting on top.