Carrot Cupcakes with Vanilla bean Frosting

Decorated with little Marzipan carrots, this is perfect for the upcoming holiday.

Carrot Cupcakes with Vanilla bean Frosting:

1/2 cup sugar
3/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cardamon
1 cup shredded carrot ( about 1 large one )
1 cup crushed pineapple drained
1 cup coconut flakes
about 1 cup currants or raisins
1/2 cup nuts, chopped
1/4 cup coconut oil ( I used canola oil )
1/4 cup unsalted butter ( room temperature )
2 eggs
1 cup flour

In a large bowl combine everything except, flour, eggs, oil, and butter.
Add the oil and the butter and stir.
Now add the eggs, one at a time.
Add the flour in two batches and stir.
Divide evenly between 12 Muffin cups.
Heat oven to 350 F and bake for about for 25 minutes.

While they are cooling, you can prepare the frosting.

Vanilla bean Frosting:

1 1/2 cup powdered sugar
1/2 cup unsalted butter ( room temperature )
1 tbs. milk
1 vanilla bean, scraped out ( save the rest of the bean for homemade vanilla sugar )

Beat all the ingredients together to a creamy consistency and pipe on the cooled cupcakes.
Decorate with little Marzipan carrots or whatever your heart desires.