Carrot Cake [Cupcakes]

This recipe is by far one of my favorites recipes ever. I used to think that carrot cake was nothing special, but I guess I never really gave it a chance, cause this stuff is amazing. I hardly even want to give this recipe out - it's so good (thanks to Allrecipes.com) and I feel like I want to keep it a secret! Every time I make this, people really love it. And it's not even as complicated as people may think.

I took the original recipe on the website and sifted through hundreds of reviews to find the best alterations to make and I'll post what I think makes for the best cake. This cake is suuuper moist and really flavorful, but not in an overly sweet way. The first time I made this cake was for my mom's birthday. Even though we all know she love sweets (like the candy she hides in the bottom drawer of the kitchen), she isn't the biggest fan of cake (minus the frosting)...so this cake was perfect because clearly cream cheese frosting is amazing, and the cake is great because it's not a sugary, cake-y cake. It's just really good, okay?

And one of the great things about carrot cake is that you can enjoy it for dessert or even for breakfast (I think). DEEE-licious. 

Ingredients:

Cake:

• 3 eggs
• 3/4 c. buttermilk
• 3/4 c. vegetable oil
• 1-1/2 c. sugar
• 2 tsp. vanilla
• 2 tsp. ground cinnamon
• 1/4 tsp. salt
• 2 c. flour
• 2 tsp. baking soda
• 3 c. shredded carrots (* Note: Freshly shredded carrots are best, don't go out and buy the pre-shredded stuff in bags...your cake will not have the same degree of moistness.)
• 1 c. flaked coconut
• 1 (8 oz.) can crushed pineapple, with juice
• * Optional - 1 c. chopped walnuts

Frosting:

• 2 (8 oz.) pkgs. cream cheese, softened
• 1/2 c. butter, softened
• 2 c. sifted powdered sugar, plus more as needed for desired consistency
• 1 tsp. vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. If you are making a carrot CAKE, grease and flour two 9" round pans. If you are making CUPCAKES, prepare muffin tins with aluminum cupcake liners.
3. In medium bowl, combine flour, baking soda, salt, and cinnamon. 
4. In separate bowl, combine eggs, buttermilk, oil, sugar, and vanilla and mix well.
5. Combine dry ingredients with wet ingredients and mix well.
6. In medium bowl, combine shredded carrots, coconut, pineapple, and walnuts (if using). Then fold mixture thoroughly into cake batter.
7. Pour batter into either the two 9" rounds or into the prepared muffin tins (filling about 3/4 of the liners).
8. Baking time varies from cake to cake, so keep a close eye on these. DO NOT LET THEM BURN. In my experience, I have baked CAKES for 45 minutes to 1 hour, or until cake springs back at the touch or inserted toothpick comes out clean. For CUPCAKES, bake for 25-35 minutes.
9. Allow to cool completely before frosting. 
10. To make frosting, cream together cream cheese and butter until creamy. Mix in vanilla and gradually stir in powdered sugar until desired consistency has been reached.
11. Store cakes in refrigerator after preparation.