Bake Time: 25 minutes
Yield: 12 cupcakes

Ingredients

Cupcakes

• ¾ cup grated apples (about 2 apples, peeled; we like Honeycrisp, Pink Lady®, or SweeTango®)
• ¾ cup grated carrots
• ½ cup vegetable oil (sub any neutral oil, like canola or avocado)
• 2 eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ¾ cup light brown sugar, packed
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¾ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp salt
• Optional: ½ cup chopped pecans or walnuts, ¼ cup shredded coconut

Frosting 

• 8 oz. cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Directions

1. Preheat oven to 350º F. Line a 12-cup muffin tin (we love these reusable Oxo Silicone Baking Cups!).
2. In a medium bowl, prepare the wet ingredients. Whisk together oil, eggs, and vanilla. Add carrots and apples.
3. In a separate bowl, whisk together flour, sugar, baking powder, baking soda, spices, and salt until evenly combined. Fold the wet ingredients into the dry until combined. Note that this will be a thick batter!
4. Using a spoon or ice cream scoop, drop batter into the cupcake liners, only about ¾ of the way full. Bake for 20-25 minutes, until tops are browned and a toothpick inserted in the center comes out clean.
5. While cupcakes are cooling, make the frosting. Using a hand mixer, beat together cream cheese and butter. Add powdered sugar, vanilla, and salt. Beat until light and fluffy. 
6. Refrigerate the frosting while cupcakes continue to cool completely, about 2 hours total.
7. Pipe or spread frosting on cooled cupcakes. Top with chopped nuts or shredded coconut, if desired. Enjoy!