• prep: 20 min
• cook: 35 min
• total: 55 min

servings:

Decadent and moist, these carrot cake cupcakes are perfect for spring! A cream cheese frosting would work perfectly here, too!

• 1 lb carrots (approximately 3 large.), grated
• 3 eggs, room temperature
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 cup melted coconut oil
• 1/2 cup buttermilk, room temperature
• 2 tsp. vanilla
• 2 1/2 cups whole wheat flour
• 1/2 cup cake and pastry flour
• 1 1/2 tsp. baking soda
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. nutmeg
• 1 cup unsweetened, toasted coconut
• 1 small apple, peeled, grated
• 5 egg whites, room temperature
• 1 1/4 cups dark brown sugar
• 1 1/2 cups butter, room temperature
• 1/2 tbsp. vanilla extract

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