Method

Preheat the oven to  350°F.  Line 18 cups of two regular muffin tins with paper cupcake liners.  Sift the flour, granulated sugar, baking soda, cinnamon, and salt into a large bowl.  In a separate bowl, whisk together the oil, eggs, and vanilla.  Stir the wet ingredients into the dry ingredients.  Fold in the pecans, coconut, and carrot puree.

Fill the prepared cups halfway.  Bake until golden and a tester inserted in the middle of a a cupcake comes out clean, about 30 minutes.  Let stand for 5 minutes before popping the cupcakes out of the trays to cool completely on wire racks.

Frosting

• One 8-ounce package cream cheese, softened
• 4 tablespoons (1/2 stick) butter, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon ground cinnamon

To make the frosting, beat together the cream cheese, butter, confectioners' sugar, and cinnamon.  When the cupcakes are completely cooled, slather the tops with a generous amount of frosting.

Garnish (Optional)

• 3/4 cup finely chopped pecans
• 12 dried apricots
• 1 bunch fresh mint

If you want ot garnish the cupcakes, roll the edges of each cupcake in the finely chopped pecans.  Slice each dried apricot into 3 small carrot-shaped wedges.  Arrange 2 apricot slices on each cupcake, along with mint sprigs to look like carrot tops.  Store the cupcakes in an airtight container and keep refrigerated.  They will keep for 3 to 4 days.

Makes 18 cupcakes

Tip from Paula Deen: Use small springs of mint that are to scale with the "carrots" for topping these."

Reprinted with permission from © Paula Deen Enterprises, LLC, Paula Deen's The Deen Family cookbook, by Paula Deen with Melissa Clark, published by Simon & Schuster  click for book review

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