Heat oven to 350.
Fill two holes in a standard cupcake tin with paper liners.
Line the bottoms of two round baking pans with parchment
[We used one each: 6 in, 10 in. For a standard layer cake: two 9 in]
[Use a few dabs of butter or baking spray to stick down.]
Coat the inside edges of the pans with baking spray.
In a large bowl, whisk the sugar, eggs, vanilla, lemon juice and zest.
Drizzle in the butter and oil and continue to whisk until well blended.
Whisk the dry ingredients [except the carrots, nuts, and coconut] together in a small bowl.
Slowly add the dry ingredients to the large bowl of wet ingredients, whisking occasionally.
Stir in the carrots, nuts, [pineapple] and coconut with a spatula.
Place about 1 c of batter in each of the cupcake tins, filling about 3/4 full.
Fill each of the two round pans about 3/4 full.
Place cake pans and cupcake tin in the oven. [I had the cupcakes on the lower rack]
Bake cupcakes for a total of 20-25 minutes.
Bake cakes for a total of 32-38 minutes or until a knife comes out clean.
Let cakes sit for about 5 minutes before removing to a wire rack and cooling completely.
Unwrap the cupcakes after they have cooled completely.