I made these into cupcakes for Easter and they were so yummy. Really similar to the healthier version I made last spring. I did add about 3/4 cup sweetened coconut.
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup crushed pineapple
- 2 cups shredded carrots
- 3 eggs
- 1 1/2 cuts canola oil
- 2 teaspoon vanilla
- 1 1/4 cups nuts
Combine dry ingredients and wet ingredients in separate bowls. Fold together carefully.
Bake for 45-60 minutes at 350 degrees.
Cream Cheese Frosting
- 8 ounces light cream cheese/Neufchatel
- 1/4 cup butter
- 2 or 3 teaspoons milk
- 4 cups powdered sugar
