• Begin by browning the butter for the frosting. Cut the butter into 4-8 pieces. Over medium heat, melt the butter in a saucepan (stainless steel recommended).
• Continue to cook, gently stirring occasionally to keep the milk solids from sticking hard to the bottom. Keep an eye on the color – once the milk solids turn golden brown and the smell is nutty, take it off the heat.
• Pour into a bowl and let it cool while you make the cupcakes.

Make the cupcakes

• Preheat the oven to 350°F.
• Add eggs, buttermilk, oil, vanilla and sugar together and stir to combine thoroughly.
• In a separate bowl, combine both flours, baking soda and salt. Slowly add this bowl of dry ingredients to the wet ingredients until thoroughly combined. Add the carrots, pineapple, toasted coconut, pecan, raisins (optional), cinnamon and ground gloves and stir to combine.
• Add cupcake liners to your cupcake pans and evenly distribute the batter into the cupcake pans (you should get 24 cupcakes from this recipe). Make sure to not overfill each cup - they should be filled a little over ¾ full.
• Bake for 20-25 min or until a toothpick inserted into the cupcakes comes out clean.
• Once done, remove from the oven and place the cupcakes on a baking rack to cool completely. While the cupcakes cool, make your frosting.

Frosting

• With an electric mixer, cream the brown butter and cream cheese together until light and fluffy. Slowly add the confectioner’s sugar and continue beating until combined. Add the vanilla and orange juice and continue to mix until combined and creamy. If your frosting seems too thick, add a little bit (1 teaspoon at a time) of milk to thin it out. If the frosting seems too thin, add a little more powdered sugar.
• Once mixed, transfer to a piping bag (optional) to frost your cooled cupcakes, then top with additional toasted coconut.