Carrot Cupcakes with Cream Cheese Frosting
- 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
- 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.
This recipe is a personal recipe added by caroveys and has not been tested or endorsed by MyRecipes.
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Carrot Cupcakes with Cream Cheese Frosting Recipe at a Glance
- COURSE: Desserts