Pumpkin Carrot Cupcakes With Pumpkin Cream Cheese Frosting

• FOR THE CUPCAKES:
• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Baking Soda
• 4 Large Eggs, At Room Temperature And Lightly Beaten
• 1-1/2 cup Sugar
• 1 cup Vegetable Oil
• 1 cup Fresh Pumpkin Puree
• 2 cups Shredded Carrot
• 1/2 cups Sweetened Coconut Flakes
• FOR THE FROSTING:
• 8 ounces, weight Cream Cheese, Softened
• 1/2 cups Butter, Softened
• 1/2 cups Fresh Pumpkin Puree
• 4 cups Confectioners Sugar
• 1 teaspoon Ground Cinnamon

1. Preheat oven at 350 degrees F.
2. In a medium bowl stir together flour, baking powder, cinnamon and baking soda and set aside.
3. In a medium bowl blend eggs, sugar, oil and pumpkin puree. Mix in the flour mixture until well combined. Then mix in the shredded carrots and coconut flakes.
4. Pour the batter into lined cupcake tins 2/3 full. Bake for 18-20 minutes until a cake tester comes out clean.
5. Cool on a wire rack.
6. For the frosting:
7. Using an electric mixer combine cream cheese, butter and pumpkin until creamy. Slowly add in cinnamon and confectioner's sugar until all combined.
8. Frost cupcakes as desired.
9. Notes-
10. - Add in raisins, chopped walnuts or chopped pecans if desired.
11. - Substitute regular cream cheese for light cream cheese for a lighter frosting.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-carrot-cupcakes-with-pumpkin-cream-cheese-frosting/ (may not work)