Weekend Baking: Carrot Cupcakes

I rarely bake. It boiled down to a) not having the right equipment and b) trying to save my waist line, but there is something about fall and baking. So you’ve been warned there will be a few baking posts this week! I don’t know about you but carrot cake is one of my all time favorite desserts. I tell myself I’m getting my vegetable serving. See below for the Carrot Cupcake recipe I use from Everyday Food: Great Food Fast one of my all time favorite cookbooks (more to come on those this week as well)!

 

Weekend Baking: Carrot Cupcakes

Prep time
Cook time
Total time
Author: Originally by Everyday Food
Recipe type: Baking
Serves: 12
Ingredients
  • 1¼ cups shredded coconut
  • 1 cup sugar
  • ⅓ cup vegetable oil
  • 2 tablespoons fresh orange juice
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground allspice
  • ½ teaspoon salt
  • ¾ cup plus 2 tablespoons flour
  • 1½ cups shredded carrots (can purchase as shredded at store, or use a food processor or grater to shred)
  • ½ cup chopped walnuts
  • Cream Cheese Icing
  • 8 ounces cream cheese, at room temperature
  • ¾ cup confectioner’s sugar
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Spread 1 cup of the shredded coconut out on a tin foil lined baking sheet and toast in the oven until gold brown, about 5 minutes. Check after 3 minutes if your oven gets very hot, you don’t want it to burn. Transfer to a small bowl and set aside to cool.
  2. In a bowl, combine the sugar, ⅓ cup oil, oj, vanilla and eggs. Stir in the baking powder, soda, allspice and salt. Add the flour and mix. Stir in the shredded carrots, walnuts and the remaining ¼ cup shredded coconut.
  3. Line with paper muffin liners and distribute batter just to the top of each liner (Otherwise you’ll have very large muffins)
  4. In a mixing bow, whisk the cream cheese, sugar, and vanilla together until smooth. Use immediately or store in an airtight container for up to 5 days.
  5. Bake until a toothpick inserted in the center and comes out clean, about 25 minutes. Let the cupcakes cool and then frost with cream cheese icing (about a tablespoon per cupcake). Garnish with remaining coconut.