Individual carrot cupcakes with lashings of cream cheese icing! Exactly what we mums deserve at coffee group. It's one of
Martha Stewart's.
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
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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.
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Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
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Divide batter evenly among muffin cups. Bake until toothpick
inserted in centers comes out clean, 25 minutes. Let cool completely
before frosting.
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Meanwhile, in a mixing bowl, combine cream cheese,
confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk
until smooth.
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Frost cupcakes, and garnish with shredded coconut.