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Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting

Mother Thyme
  • 20 minutes
  • Serves 24

INGREDIENTS

2 cups

Carrots

1 1/2 cups

Pumpkin puree, fresh

4

Eggs

2 cups

All-purpose flour

2 tsp

Baking powder

1 tsp

Baking soda

2 tsp

Cinnamon, ground

1 tsp

Cinnamon

4 cups

Confectioners sugar

1 1/2 cups

Sugar

1 cup

Vegetable oil

1/2 cup

Coconut flakes, sweetened

1/2 cup

Butter

8 oz

Cream cheese