Carrot Cupcakes with Cream Cheese Icing

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.  We all thought they were great, especially with the cream cheese icing.  This recipe is from Everyday Food and makes 12 cupcakes.
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons orange juice
  • 1 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 salt
  • 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 1 1/2 cups shredded carrots
  • 1/2 cup chopped walnuts (or raisins)
  • 1/4 cup shredded coconut, plus more for garnish
  • 8 ounces bar cream cheese, room temperature
  • 3/4 cup confectioners’ sugar
  1. Preheat oven to 350 degrees (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.
  2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts (or raisins), and coconut.
  3. 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.
  4. Meanwhile, in a mixing bowl, combine cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
  5. Frost cupcakes, and garnish with shredded coconut, if desired.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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