Carrot Cupcakes

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Ingredients

Cake:
· 1 cup all-purpose flour
· 1 1/3 cups granulated sugar
· 1/3 cup sweetened flaked coconut
· 1/3 cup chopped walnuts
· 2 teaspoons baking soda
· 1 teaspoon salt
· 2 teaspoons ground cinnamon
· 3 tablespoons canola oil
· 2 large eggs
· 2 cups grated carrot
· 1 1/2 cups canned crushed pineapple, drained

Frosting:
· 6-ounces 1/3-less-fat cream cheese, softened
· 2 1/4 cups powdered sugar
· 1 1/2 teaspoons vanilla extract
· Additional chopped walnuts (optional)

Directions

1. Preheat oven to 350°F.
2. To prepare cake, combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Scoop batter into paper-lined cupcake cups, filling 2/3 to ¾ full. Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in the center of cupcake comes out clean. Cool completely on a wire rack.
3. Beat cream cheese, powdered sugar and vanilla just until smooth. Spread frosting over top of cupcakes. Garnish each serving with chopped walnuts, if desired.

Nutritional Facts per Serving: 251 calories, 7 g fat (3 g saturated fat), 29 mg cholesterol, 203 mg sodium, 45 g carbohydrate, 2 g fiber, 3 g protein
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