In a separate bowl, combine 1 cup ap flour with 1/2 tsp of baking soda, 1/2 tsp baking powder, 1/2 tsp of salt, 1/2 tsp cinnamon, and a 1/4 tsp of ginger and set it to the side.

Grate 2 cups of carrots.

Chop a 1/2 cup of walnuts and toast them in a small pan over medium-high heat for 3-5 minutes. Just until they are fragrant! Transfer to a bowl and set them to the side. Also measure out a 1/2 cup of shredded coconut and set it to the side.

Measure out a 1/2 cup of crushed pineapple and pour it into a strainer. Use your hand to squish out most of the excess fluid. Keep adding pineapple to the strainer until you have a full 1/2 cup as squishing out the liquid will reduce the amount originally measured. Once you have a 1/2 cup of pineapple that has been squeezed out, put it in a bowl and set it to the side.

Preheat the oven to 350° and line 8-12 cups with cupcake liners.

In your Kitchenaid mixer fitted with the paddle attachment, add a 1/2 cup +2 tbsp of vegetable oil, 1/2 cup of sugar, and a 1/4 cup of brown sugar. Mix until combined and then add in the 2 eggs. Once the eggs have been whisked in, add the shredded carrots, toasted walnuts, pineapple, and coconut. Mix until combined.

Finally, add in the dry ingredients and mix thoroughly. You may have to scrape down the sides of the mixer to get everything fully incorporated.

Fill each cupcake tin 3/4 of the way full. Depending on the size of your cupcake tins, or how tall your cupcake liners are you will get 8-12 cupcakes out of the batter.

Place them in the oven and bake at 350° for 30 minutes or until they have risen, are golden brown, and pass a toothpick test!

Remove them from the oven, carefully remove the cupcakes from the tin and place them on a cooling rack to cool. Do not frost them until they are fully cool.

While the cupcakes are cooling make the cream cheese frosting. In your Kitchenaid Mixer fitted with the whisk attachment, add 4oz of room temperature cream cheese and 2 tbsp of room temperature butter, + 1 tsp of vanilla extract. Whip until combined.

Next, add in 2 1/2 cups of powdered sugar. Start with the mixer on low so it doesn't poof out everywhere and mix the sugar in until it's combined. Then turn the mixer on high and whip until the frosting is light and fluffy!

Once the carrot cake cupcakes are fully cool, scoop the frosting into a piping bag fitted with a star tip and frost each cupcake! Sprinkle with a bit of cinnamon if you'd like and serve!