Carrot Cake Cupcakes With Cream Cheese Frosting

1. Preheat oven to 400 degrees. Grease muffin pans, or line with paper liners.
2. In a stand mixer with paddle attachment, beat sugar, oil and eggs together until light yellow. Stir in vanilla.
3. In another bowl, sift together 2 cups of flour, the cinnamon, baking soda and salt.
4. Add dry ingredients to the wet ingredients and mix. Toss the carrots and walnuts with the 1 tablespoon of flour.
5. Add carrots, walnuts, coconut and drained pineapple to the batter and mix well.
6. Scoop the batter into muffin cups until each is almost full. Bake at 400 degrees for 10 minutes.
7. Reduce oven to 350 degrees and bake for 27 minutes, or until a toothpick comes out clean. Cool.

Cream Cheese Frosting:

1. Mix  softened cream cheese, butter and vanilla extract in a mixer with the paddle attachment.
2. Add powdered sugar and mix until smooth.

Candied Carrot Garnish:

1. Stir ¾ cup sugar and water in a heavy saucepan over medium-low heat until sugar dissolves.
2. Bring to a boil, reduce heat and simmer 2 minutes.
3. Add grated carrots and simmer 4 minutes.
4. Put remaining ¼ cup sugar in a bowl. Remove carrots from syrup with a slotted spoon and toss in the sugar to coat. Toss occasionally until cool.
5. Frost cooled cupcakes and garnish with candied carrot strips.