1. Preheat oven to 170 Deg. C (350 Deg. F)

2. Grease muffin pans with spray and cook or insert cupcake holders.

3. In a large bowl add the flour, and the cinnamon with salt. Whisk to mix all together. set aside. (Adding bicarb of soda and baking powder later before mixing with wet ingredients)

4. In another medium bowl add the sugar, eggs olive oil and vanilla essence. Mix with a mixer for 2 -3 minutes with medium speed until all is well blended.

5. Then you whisk in the bicarb of soda and the baking powder in the flour. Pour the wet mixture into the flour and mix with a mixer until all is combines and no dry mixture is at bottom of the bowl.

6. Then add the carrots pineapple and coconut (and pecan nuts, optional). Mix all in equally.

7. Pour this mixture in the cupcake holders that are in the muffin pans, to 4/4 full.

8. Place in the preheated oven and bake for 25 minutes. (test with a clean knife if the mixture is cooked and no wet ingredient is left on the knife.)

9. Take out and leave in the pan for a few minutes and leave to cool on a cooler rack, then remove them from the pan to cool further.

10. Make the cream cheese frosting.

Beat the butter and the cream cheese until creamy and smooth. (takes a minute) adding the vanilla slowly while beating, then adding the icing sugar a little at a time and mixing until all is smooth.

Place the cream cheese frosting in a piping bag or container and pipe on top of the cupcakes and sprinkle a little cocoa powder over the frosting.

Serve for tea or dessert.

Keep chilled in fridge when not eaten. (the cream cheese softens)