Carrot-Coconut Spice Cupcakes

• 3 eggs
• 1 3/4 cups sugar
• 1 1/4 cups vegetable oil
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 cups finely grated carrots
• 3/4 cup finely chopped pecans
• 1 cup shredded coconut
• 1 (8-ounce) can crushed pineapple, drained
• Garnish: toasted coconut

1. Preheat oven to 350u0b0. Place 24 paper liners in muffin cups.
2. Beat eggs and sugar at medium speed in a large mixing bowl. Stir in oil and vanilla.
3. Combine flour and next 6 ingredients; add to egg mixture, stirring until smooth. Stir in carrots and next 3 ingredients.
4. Spoon batter into prepared baking cups. Bake 21 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove cupcakes from pan, and cool completely on wire racks.
5. Spread Cream Cheese Frosting on tops of cupcakes; garnish, if desired.

eggs, sugar, vegetable oil, vanilla, flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cloves, carrots, pecans, shredded coconut, pineapple, toasted coconut

Taken from www.myrecipes.com/recipe/carrot-coconut-spice-cupcakes (may not work)