3.12.2008

Carrot Cupcakes with Cream Cheese Icing

Carrot Cupcakes with Cream Cheese Icing
From Everyday Food

Ingredients

Makes 12.

  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons 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
  • 1/4 cup shredded coconut, plus more for garnish
  • 8 ounces cream cheese, room temperature
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper cups. In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract, and eggs.
  2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
  3. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
  4. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract. Whisk until smooth.
  5. Frost cupcakes, and garnish with shredded coconut.
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