Carrot Cake Cupcakes

INGREDIENTS

1 cup

Cane Sugar (or white sugar)

TB Vegetable Oil (I used avocado oil)

1 1/2

large Eggs (*see recipe notes)

1 tsp

Pure Vanilla Extract (or vanilla bean paste)

TB Buttermilk

1 cup

Carrots (peeled and grated)

1/2 cup

Unsweetened Coconut Flakes

1/2 15 ounce can

Crushed Pineapple (drained)

1 cup

All-Purpose Flour

1 tsp

Baking Soda

1/2 tsp

Salt

1 tsp

Ground Cinnamon

1/2 cup

Chopped Nuts or Raisins (I like to use walnuts or pecans)

TB Unsalted Butter (softened to room temp)

1/2

pkg Full-Fat Cream Cheese (softened to room temp)

1 tsp

Pure Vanilla Extract

3 cups

Powdered Sugar

1/4 tsp

Salt

1/4 cup

Unsweetened Coconut Flakes (toasted)

1/4 cup

Walnuts or Pecans (chopped)

1 cup

White Chocolate Wafers

"Orange" gel food coloring ((or red + yellow mixed))

"Leaf Green" gel food coloring