Carrot Cake Cupcakes...or what to do on a rainy day!

This is my favorite carrot cake recipe of all time. I say of all time but after I made this one I really never tried any other. I know that all carrot cake recipes are basically the same but oh how I love to make this one! Here is the run down:
Ingredients:

Two cups of all purpose flour

1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt

1 cup vegetable oil

1 3/4 cups white sugar

3 large eggs

1 1/2 tsp. vanilla extract

2 cups lightly packed shredded carrots

1 8 oz. can crushed pineapple in its own juice, with the juice
*this is a much bigger can of pineapples than I needed but my son love pineapples so I bought the big can and just used what I needed.

1 cup coarsely chopped toasted pecans (or walnuts)
*I always use pecans--they are my favorite to bake with
**The recipe also calls for 1/4 cup sweetened shredded coconut but no one in my family likes coconut so I leave it out

Instructions:
1. Preheat oven to 325 degrees
2. Grease and lightly flour two 9 x 12 round cake pans or place cupcake liners in cupcake pans
*I always make cupcakes. I just think they are easier and FUN!

 3. In a small bowl, sift together the flour, baking powder, cinnamon and salt. Set aside.

4. In a large bowl, on medium speed of an electric mixer, beat together the oil and sugar.

5. Add the eggs one at a time and beat until light and thick, about 2 minutes.

 6. Add the vanilla and beat well.

7. Gradually add the dry ingredients (flour etc. that was sifted together earlier) beating until well incorporated

8. Stir in the carrots, pineapple w/juice and nuts and if you are adding coconut this is the time to do so

9. Fill the cake pans or cupcake pans and bake for 40-50 minutes or until a cake tester inserted in the center of the cake comes out clean

10. Completely cool on a wire rack.

And now for the fabulous cream cheese frosting--

1 pound (two 8 oz. packages) cream cheese, softened and cut into small pieces

6 Tbsp. butter, softened and cut into small pieces

 1 1/2 tsp. vanilla extract

5 cups sifted confectioner's sugar (about 1 1/2 boxes)
Instructions:

1. In a large bowl, on medium speed of an electric mixer, beat the cream cheese and butter until smooth

2. Add the vanilla and beat well

3. Gradually add the powdered sugar, 1 cup at a time, beating continuously until smooth and creamy
4. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken icing
*If you wanted to you could add some finely grated orange peel to the icing, but that's up to you

Now just ice cake or cupcakes and enjoy!!