Carrot Cupcakes with Cream Cheese Frosting

Martha Stewart

Yield: 12 servings
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Ingredients

  • 1 cup(s) granulated sugar
  • 1/3 cup(s) vegetable oil
  • 2 tablespoon(s) orange juice
  • 1 teaspoon(s) pure vanilla extract
  • 2 eggs
  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) ground allspice
  • 1/2 teaspoon(s) salt
  • 3/4 cup(s) all-purpose flour
  • 1 1/2 cup(s) shredded carrots
  • 1/2 cup(s) chopped walnuts
  • 1/4 cup(s) shredded coconut
  • 8 ounce(s) cream cheese
  • 3/4 cup(s) confectioners' sugar

Preparation

  1. Directions

  2. 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.
  3. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
  4. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
  5. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
  6. Frost cupcakes, and garnish with shredded coconut.
April 2012

This recipe is a personal recipe added by caroveys and has not been tested or endorsed by MyRecipes.

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