Preheat oven to 350 F.
Mix dry ingredients: flour, sugars, baking soda, baking powder, salt, and spices.
Juice 4- 5 carrots to extract 2 cups of pulp.
Mix wet ingredients: Carrot pulp, coconut, pineapple, oil, vanilla, eggs, orange zest, and nuts (optional).
Incorporate wet ingredients into dry mixture, adding small amounts using a spoon to mix for about a minute. Do not over mix.
Divide mixture into 20 cupcake liners in cupcake pan.
Bake for 25 minutes. Let cool. Ice with cream cheese frosting or eat warm with butter.
Recipe by Julie Haan.