Ingredients
1 egg 1 egg white
1/4 cup buttermilk (milk plus 2 tsp lemon juice)
1/3 cup vegetable oil
1/2 cups white sugar
1 teaspoons vanilla extract
1 teaspoons ground cinnamon
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoons baking soda
1 cups shredded carrots
1/3 cup flaked coconut, lightly shredded
1/2 (8 ounce) can crushed pineapple with juice
1/3 cup cranberries, chopped
Preheat oven to 350 degrees. .
Soak mix of carrots, coconut and cranberries in crushed pineapple and juice
In your mixer bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well.
Add in your flour, baking soda, salt, and cinnamon. Mix till well blended.
Next fold in your carrot/coconut/cranberry/pineapple mix,
Pour into muffin cups/muffin pan, bake at 350 degrees for 20/25 minutes.
Allow to cool and frost each layer.
Cream Cheese Frosting
1/4 cup butter (softened)
4 oz. cream cheese (softened)
1 tsp vanilla extract
1 lb. powdered sugar
1/2 - 1 tsp Cinnamon Powder and dash of nutmeg
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and sifted powdered sugar, cinnamon/nutmeg and beat until nice and smooth. Test the consistency of the frosting. Too thin? Add powdered sugar 2 Tablespoons at a time. Too thick? Add a teaspoon of milk at a time.