moist & tender carrot cake cuppies

Ingredients For moist & tender carrot cake cuppies

• CAKE
• 2 c

  all purpose flour
• 1 1/2 c

  sugar
• 1/4 c

  packed, brown sugar
• 1 tsp

  each - baking powder & salt
• 1 1/2 tsp

  baking soda
• 1/4 tsp

  each - ground nutmeg & ground ginger
• 4 1/2 tsp

  ground cinnamon
• 1/4 tsp

  ground cloves
• 2 c

  packed, peeled and grated carrots
• 1 c

  sweetened coconut
• 1 c

  soaked raisins - i soak mine for 30 min in rum - can use just water to soften then drain
• 1 - 8 oz

  crushed pineapple - drained, reserving 1 tablespoon juice
• 1 1/2 c

  chopped walnuts
• 3

  eggs
• 2 tsp

  vanilla extract
• 1 1/2 Tbsp

  orange zest
• 1 c

  vegetable oil
• CREAM CHEESE FROSTING
• 1 stick

  butter, softened
• 1 - 8 oz

  cream cheese, softened
• 2 tsp

  vanilla extract
• 1/8 tsp

  almond extract
• 1 1/2 c

  confectioners' sugar