3/4 cup plus 2 Tbsp all-purpose flour, spooned and leveled
1 1/2 cup shredded carrots
1.2 cup chopped walnuts
1/4 cup shredded coconut, plus some
8 oz. bar cream cheese, room temp
3/4 cup confectioners sugar
Instructions
1. Preheat 350 degrees. Oil or line 12-cup muffin
tin. In bowl, combine g. sugar, oil, OJ, 1/2 tsp
vanilla extract, and eggs.
2. Stir in baking pwd, baking soda, allspice, and
salt. Add flour, mix. Stir in carrots, walnuts and
coconut.
3. Divide batter evenly in muffin cups. Bake until
toothpick comes clean, 25 min. Let cool completely
before frosting.
4. Meanwhile, in bowl combine cream cheese, c. sugar
and remaining 1/2 tsp vanilla extract. Whisk until
smooth.
5. Frost cupcakes, garnish with shredded coconut
Originally Submitted
3/18/2012
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You can add this Carrot Cupcakes with Cream Cheese Frosting recipe to your own private DesktopCookbook.