Carrot Cake Cupcakes

Cheater Carrot Cake Recipe: I found this recipe over at Clark’s Condensed and figured we would give it a try. It was a nice short cut for the dry ingredients and it came out very moist. Give it a try. - Michele

Ingredients:
    •    1 Spice Cake Mix (I used Betty Crocker
brand)
    •    ½ cup butter - melted
    •    3 eggs
    •    1 cup water
    •    1 cup crushed pineapple (drained)
    •    ½ cup chopped pecans
    •    ½ cup sweetened coconut
    •    1 cup shredded carrots
    •    Cream Cheese Frosting https://www.clarkscondensed.com/carrot-cake-made-with-cake-mix/?ssp_iabi=1677537741892&epik=dj0yJnU9WTV5ZEotckFuOWpDdjR0SnJKWGMydXF5bTltNGdDY3QmcD0wJm49R0JXNm94VjNHeWZGcjhQMHFkckVLZyZ0PUFBQUFBR1VsWGNV

Instructions:
Preheat oven to 350 degrees. 
Grease two cake pans. 
Combine together spice cake mix, butter, eggs, and water until smooth. 
Fold in remaining ingredients until combined. 
Pour between the two cake pans. 
Bake for 25-30 minutes. 
Let cool in pan a few minutes and remove to cooling rack to cool remaining time. 
Once completely cooled, frost and assemble cake. 

Cream Cheese Frosting
    •    8 ounces cream cheese, softened
    •    1 stick butter
    •    1 teaspoon vanilla
    •    1 pound 2 cups powdered sugar

*Not intended for kids or sponsored.*

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