CARROT CAKE CUPCAKES
Small batch recipe that makes 6 cupcakes
Whisk together 1/2 c+ 2 T flour, 1/2 t cinnamon, 1/4 t cloves, 1/4 t nutmeg, 1/4 t ginger, 1/4 t baking powder, 1/2 t baking soda, & 1/4 t salt.
Add the 1/2 c. grated carrots & 1/3 c. coconut. Whisk together the 1/2 c. brown sugar, egg, 2 T. sour cream, 1/2 t. vanilla & 1/4 c. oil.
Combine the wet & dry ingredients & stir just until blended. Divide the mixture between the cupcake liners & bake for 24-27 minutes at 350° F.