Carrot Cupcakes

Name: Carrot Cupcakes
Yield: Makes 12
Ingredients: 1 1/4 cups shredded coconut; 1 cup sugar; 1/3 cup vegetable oil, plus more for pan, if needed; 2 tablespoons fresh orange juice; 1/2 teaspoon vanilla extract; 2 large eggs; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground allspice; 1/2 teaspoon salt; 3/4 cup plus 2 tablespoons flour; 1 1/2 cups shredded carrots; 1/2 cup chopped walnuts; Cream Cheese Icing (recipe below); 8 ounces cream cheese, at room temperature; 3/4 cup confectioners’ sugar; 1/4 teaspoon vanilla extract

December 14, 2011

When iced, these carrot-filled cupcakes make heavenly desserts or snacks. Unfrosted, they are perfect for breakfast on the run or a lunch-box treat. Use the large holes of a box grater, or the shredding disk of a food processor, to shred the carrots.

Recipe notes

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