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 information
Yield
Makes 12
Ingredients
Cream Cheese Icing
Preparation
Step 1
Preheat the oven to 350°F. Spread 1 cup of the shredded 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.
Step 2
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 flour; mix. Stir in the shredded carrots, the walnuts, and the remaining 1/4 cup shredded coconut.
Step 3
Oil a standard muffin tin or line with paper muffin liners; distribute the batter evenly.
Step 4
Bake until a toothpick inserted in the centers comes out clean, about 25 minutes. Let the cupcakes cool before frosting with cream cheese icing. Garnish with reserved toasted shredded coconut.
Cream Cheese Icing
Step 5
In a mixing bowl, whisk the cream cheese, sugar, and vanilla together until smooth. Use immediately, or store in the refrigerator in an airtight container for up to 5 days.
