8 ounces Cream Cheese, softened to room temperature
1/2 cup Pineapple Juice
7 cups Powdered Sugar
For Garnish (optional):
Sweetened Shredded Coconut
For the Cupcakes:
Preheat oven to 350°F. Line 24 cupcake tins with liners and set aside.
In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside.
In the bowl of your mixer, beat vegetable oil, granulated sugar, brown sugar, and vanilla until smooth. Add flour mixture and beat on medium speed for one minute. Scrape the sides of the bowl with a spatula, then fold in carrots, pecans, pineapple, and coconut.
Fill prepared cupcake tins 3/4 full and bake for 25 – 30 minutes or until tops spring back when lightly touched in the center. Remove from cooling rack and let cool completely.
In the bowl of your mixer, beat butter and cream cheese on medium speed until smooth.
Slowly add pineapple juice, scraping the sides of the bowl and beating on medium low until smooth.
Slowly add powdered sugar, beating on low until just combined.
Increase speed to high and beat for one minute, until frosting is light and fluffy.
Frost cooled cupcakes generously, then top with coconut and pecans, if desired.