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Carrot Cupcakes with Coconut-Cream Cheese Frosting

Yield 1 dozen (serving size: 1 cupcake)

Ingredients

  • Cupcakes:
  • 2/3 cup granulated sugar
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup finely shredded carrot
  • 1 (8-ounce) can crushed pineapple in juice, well-drained
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup raisins
  • Frosting:
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, chilled
  • 1 tablespoon butter or stick margarine, softened
  • 1/8 teaspoon imitation coconut flavor (optional)
  • 1 1/3 cups powdered sugar
  • 3 tablespoons flaked sweetened coconut

Nutrition Information

  • calories 220
  • caloriesfromfat 27 %
  • fat 6.6 g
  • satfat 2.5 g
  • monofat 1.8 g
  • polyfat 1.9 g
  • protein 2.4 g
  • carbohydrate 38.7 g
  • fiber 0.9 g
  • cholesterol 25 mg
  • iron 0.8 mg
  • sodium 133 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended. Add carrot and pineapple; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat well. Stir in raisins.

  3. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

  4. To prepare frosting, beat the cream cheese, butter, and coconut flavor at medium speed of a mixer just until blended. Gradually add powdered sugar (do not overbeat). Spread frosting over cupcakes; sprinkle with flaked coconut. Store, covered, in refrigerator.