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Preheat oven to 350 degrees.
In a bowl, combine sugar, oil, orange juice, vanilla and eggs. Stir in
baking powder, soda, cinnamon and salt. Add the flour and mix. Stir in
shredded carrots, coconut and nuts (optional).
Spray a muffin tin with nonstick spray or line with muffin liners.
Distribute the batter evenly. Bake until a toothpick inserted in the
center comes out clean, approximately 25 minutes.
Let cupcakes cool then frost generously with cream cheese frosting
creating wondrous swirly mounds of creamy goodness.
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