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Carrot Cupcakes Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cup shredded coconut
1 cup sugar
1/3 cup vegetable oil
2 T. fresh orange juice
1/2 tsp. vanilla extract
2 large eggs
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground allspice
1/2 tsp. salt
3/4 cup plus 2 T. flour
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
cream cheese icing:
8 oz. cream cheese, at room temp.
3/4 cup powdered sugar
1/4 tsp. vanilla extract.
Directions:
Directions:
Preheat oven 350º. Spread 1 cup of the coconut out on a baking sheet, and toast in the oven until golden brown, about 5 minutes. Transfer the coconut to a small bowl and set aside to cool.

In a bowl, combine the sugar, 1/3 cup oil, orange juice, vanilla, and eggs. Stir in the baking powder, baking soda, allspice, and salt. Add the four; mix. Stir in the shredded carrots, and walnuts, and the remaining 1/4 cup shredded coconut.

Oil a standard muffin tin or line with paper muffin liners; distribute the batter evenly.

Bake until toothpick comes out clean. About 25 minutes. Let them cool before frosting.

Frosting: In a bowl, whisk the cream cheese, sugar, and vanilla until smooth. Frost cupcakes and garnish with reserved toasted shredded coconut.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25 min.
Personal Notes:
Personal Notes:
I sometimes put this in a jelly roll pan and make more frosting! Enjoy!

 

 

 

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