FOR CARROT CAKE, YOU WILL NEED:
2 cups (250 grams) whole wheat flour or all purpose
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
1 1/4 cups (295 ml) canola
1 cup (200 grams) granulated sugar
1/2 cup (200 grams) lightly packed brown sugar
1.5 teaspoon vanilla extract
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
1 cup (100 grams) coarsely chopped
1 cup canned drained pineapple
1 cup sweetened shredded coconut
1 cup chopped pecans (optional)
FOR PIPEABLE CREAM CHEESE FROSTING
2 8 ounce (225 grams) cream cheese, at room temperature
1 (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
½ cup softened butter
Garnish optional sanding sugar
PIPEABLE CREAM CHEESE FROSTING
*If frosting is too thick to pipe, just add a little cream to soften
*Don’t overcook your cupcakes and not all air fryers are created equal! Cooking time can also depend on how many cupcakes are in air fryer. A few minutes before they are done, check with the toothpick test. Insert and remove toothpick. If it comes out clean, they’re ready. Quickly remove and let cook out of air fryer to avoid overcooking. Let cupcakes cool for a few minutes in the cupcake pan before transferring them to a cooling rack
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