vegan carrot cupcakes

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1 C. finely grated coconut
1 C. crushed pineapple
1 tsp baking powder
3/4 C. brown sugar

2 C. grated carrot
2 tsp baking soda
1/2 tsp nutmeg
3 egg replacers
2 tsp cinnamon
2 1/4 C. flour
3/4 C. sugar
1 tsp vanilla
1 tsp salt
1 C. oil
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preheat oven to 350°.
mix flour, baking soda, baking powder, spices and salt.
in another bowl cream sugar and egg replacers.
add vanilla, then oil (i used coconut oil).
mix wet and dry ingredients.
add carrots, coconut and pineapple.
bake around 25 minutes.

(batter made 18 cupcakes and 24 mini cupcakes.
for a thicker cake, pour into 9x9 pan.
for a thinner cake, 13x9)

frosting:
4 oz. vegan cream cheese
1 1/2 C. powdered sugar
2 Tbsp vegan butter
2 tsp lemon juice

beat cream cheese and butter.
add vanilla, then sugar.
top with walnuts if you'd like.