1.5 cups coarsely tart apples such as granny smith ( 2 medium) packed grated
125 g pecans coarsely chopped (or walnuts)
15 g coconut or shredded sweetened
225 g cream cheese at room temperature
4 tablespoons butter unsalted at room temperature
1 teaspoon vanilla extract
260 g powdered sugar sifted
Equipment
bowl
oven
whisk
muffin tray
Directions
Prep the oven: Preheat oven to 350°F and place the rack in the center of the oven.
Make the batter: In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Stir in oil and eggs. Stir in carrots, apples, pecans, and coconut.
Place paper liners in muffin tins. Spoon the batter into the paper cups, three quarters of the way to the top.
Bake at 350°F for 20 to 25 minutes (testing after 20 min), or until a tester inserted in the middle comes out clean.
Let cool completely before frosting.
Make the frosting: Beat the cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.