Pumpkin Carrot Cupcakes w/ Cream Cheese Pumpkin Frosting

Don't you know this recipe really caught my eye!! 

I was very inspired by a new blogging friend at Mother Thyme. I think the frosting really puts these cupcakes way up over the top and of course the fresh roasted pumpkin puree as well. 

They are light and fluffy, just like a cupcake should be. I only altered a few things in the recipe because I only have and use organic ingredients in the kitchen. 

I also didn't have any coconut (which would be fabulous) so I substituted with golden raisins (which ended up fabulous!) 

The recipe made 2 dozen cupcakes. Preheat oven to 350 degrees. 

Ingredients

2 cups organic unbleached flour

2 tsp. baking powder

2 tsp. fresh grounded cinnamon

1 tsp. baking soda

4 eggs room temperature slightly beaten

3/4 cups organic raw cane sugar

1/2 cup organic coconut oil

1/2 cup organic sunflower oil

1 cup fresh pureed pumpkin

2 cups shredded carrots

1/2 cup organic golden raisins

Directions

In a medium bowl whisk together baking powder, cinnamon and baking soda and flour, set aside.

In a medium bowl blend eggs, sugar, oil and pumpkin puree.  Add in flour mixture until well combined followed by shredded carrots and golden raisins.

Pour in to lined cupcake tins ⅔ full.  Bake for 18-20 minutes until cake tester comes out clean.

French Heirloom Parisienne Carrots

Happy Gardening!

Pammy