My mom loves carrot cake, so these were the perfect birthday treat for her this year. I added raisins instead of walnuts to please my kids, and opted not to top with additional coconut. I have also made the classic version with walnuts- of course. 😉
We all thought they were great, very moist and tender. This recipe was adapted from Martha Stewart’s Everyday Food. I modified the frosting recipe.
Yield: 12 cupcakes.
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 2 tablespoons orange juice
- 1/2 teaspoon pure vanilla extract, separated
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon coarse salt
- 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- 1 1/2 cups shredded carrots (about 2 large)
- 1/2 cup chopped walnuts or raisins
- 1/4 cup shredded coconut, plus more for garnish
For the Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 pinch of kosher salt
2 cups powdered sugar
1 T vanilla extract
- Preheat oven to 350 degrees, preferably on convection.
- 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 (or raisins), and coconut.
- Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 20 minutes (on convection) or up to 25 minutes in a standard oven.
- Let cool completely before frosting.
- Meanwhile, in a mixing bowl, combine cream cheese, butter, salt, confectioners’ sugar, and 1 T vanilla extract. Whisk until smooth.
- Frost cupcakes, and garnish with shredded coconut, if desired.