Coconut Carrot Cake Cupcakes

INGREDIENTS

and 1/4 cups (156g) all-purpose flour (spoon & leveled)

1 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

1 tsp

ground cinnamon

3/4 tsp

ground ginger

1/4 tsp

EACH ground nutmeg and ground cloves

1/2 cup

vegetable oil, canola oil, or melted coconut oil

1 cup

packed light or dark brown sugar

large eggs, at room temperature

1/3 cup

plain yogurt, sour cream, or unsweetened applesauce

1 tsp

pure vanilla extract

1/2 tsp

coconut extract (optional)

1 cup

freshly grated carrots (about 2 medium)

1 cup

sweetened shredded coconut*

8 oz

full-fat block cream cheese, softened to room temperature

1/2 cup

unsalted butter, softened to room temperature

3 cups

confectioners' sugar, plus an extra 1/4 cup if needed

1 tsp

pure vanilla extract

1/2 tsp

coconut extract (optional)

1/8 tsp

salt

toasted coconut flakes for topping*