Birthdays.

Don’t you just love em?

I do.

I also love birthday pancakes.

These weren’t anything particularly special, but blueberry pancakes are my dad’s favorite and since it was his birthday, that’s what he got!

so sweet and fluffy.

Since yesterday was my dad’s birthday it gave me the perfect excuse (not that I really need one) to bake up one of my all time favorites.

Carrot Cake.

It also just happens to be my dads favorite kind of cake.
or is it my favorite? i kinda forget. ; )

This year, instead of baking it in cake form, I made cupcakes.
Yeah, i know. I’m just so creative!
{please excuse my sarcasm, somedays i have a super sarcastic mind.}

Anyways, these cupcakes are deelicious and clock in at around 180 calories a pop. And that includes frosting!

They may not be as indulgent sounding as red velvet cupcakes or double fudge brownies, but I promise these are delicious. Once you take a taste, you’ll be all…red-velvet-or-fudge-brownie-who?
Or will you?

Either way, I guess you kinda just have to try them to find out…

Tropical Carrot Cake Cupcakes
makes 15 cupcakes

- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1/2 cup sucanat or sugar*
- 1/4 – 1/2 cup flaked unsweetened coconut, reduced fat
- 1 t sea salt
- 2 t ground cinnamon
- 2 t baking soda
- 2 large eggs
~ 2 T canola oil
- 2 t pure vanilla extract
- 2 cups peeled & grated carrots
- 20 oz. can crushed pineapple in juice, drained

*feel free to up the sugar content if you like a sweeter cake. The pineapple sweetens the cake as well, but I’m guessing most would prefer at least 1 cup sugar. I tend to like things less sweet.

Preheat oven to 350 degrees F.
Drain the pineapple and set aside.
In a larger bowl combine all dry ingredients [flour, sucanat, flaked coconut, salt, cinnamon, baking soda] and set aside.
In a medium sized bowl, whisk eggs and add canola oil, vanilla, carrots, and pineapple. Stir to combine.
Pour wet ingredients into dry and mix until it all comes together.
Using an ice cream scoop, scoop batter into muffin tins lined with cupcake liners.
Bake for 16 to 19 mins, or until toothpick comes out clean.

Coconut Cream Cheese Frosting

 - 1 block (8oz) neufchâtel or reduced fat cream cheese
- 2-5 T extra virgin coconut oil, room temp **
- 1 t pure vanilla extract
- 1/2 cup powdered sugar***

**I used 3 T and my coconut oil was the same softness as room temp butter. Soft, but not yet melted.
*** use 1 cup powdered sugar if you prefer a sweeter and thicker frosting.

Using an electric beater, beat all ingredients in bowl until combined and fluffy. 

I loveee cream cheese frosting and this frosting is definitely cream cheesy.  The coconut oil adds a nice coconuty flavor and maintains the texture of the frosting which lessens the need for a buttload of powdered sugar.

It’s not so overwhelmingly sweet or decadent, that I think it’s actually totally acceptable as a breakfast pastry or afternoon snack.

At least that’s what I’m telling myself as I’m eying it across the table as I type up this post.

I think it’s snack time.

Toodles.