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    Carrot Cupcakes w/Cream Cheese Icing


    Source of Recipe


    Corner Sweet Shoppe

    List of Ingredients




    1 cup granulated sugar
    1/3 cup vegetable oil
    2 tablespoons orange juice
    1 teaspoon pure 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 all-purpose flour (spooned and leveled)
    1 1/2 cups shredded carrots
    1/2 cup chopped walnuts
    1/4 cup shredded coconut, plus more for garnish

    8 ounces bar cream cheese, room temperature
    3/4 cup confectioners' sugar

    Recipe



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



 

 

 


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