Island Passion Cakes

Cupcakes

• 1 1/4 cups sifted all purpose flour (sifted, then measured)
• 1/2 cup sweetened flaked coconut
• 1/2 cup dry-roasted macadamia nuts
• ¼ chopped crystallized ginger
• 1 ¾ teaspoons ground cinnamon
• 1 ¼ teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cups sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoons vanilla extract
• 2 jars of baby carrot food
• 2-ounce crushed pineapple in its own juice, well drained

Frosting

• 1 8-ounce packages Philadelphia-brand cream cheese, room temperature
  (1 sticks) unsalted butter, room temperature
• 1 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract

Directions:

Preheat oven to 350°F.

Line cupcake pans with paper liners.

For Cupcakes:
1. Combine 1/4 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped.

2. Whisk remaining 1 cup flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

3. Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Beat in carrot baby food. Stir in coconut-macadamia mixture and crushed pineapple. Divide batter among muffin tins. Bake until tester inserted into center of cakes comes out clean (about 20-25 mins)

For Icing:
Beat cream cheese and butter until smooth. Beat in powdered sugar, then both extracts.

Once the cupcakes have cooled, frost with the icing.