Carrot Cupcakes

Name: Carrot Cupcakes
Yield: Makes 12
Ingredients: 1 1/4 cups shredded coconut; 1 cup sugar; 1/3 cup vegetable oil, plus more for pan, if needed; 2 tablespoons fresh orange juice; 1/2 teaspoon vanilla extract; 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 flour; 1 1/2 cups shredded carrots; 1/2 cup chopped walnuts; Cream Cheese Icing (recipe below); 8 ounces cream cheese, at room temperature; 3/4 cup confectioners’ sugar; 1/4 teaspoon vanilla extract

December 14, 2011

When iced, these carrot-filled cupcakes make heavenly desserts or snacks. Unfrosted, they are perfect for breakfast on the run or a lunch-box treat. Use the large holes of a box grater, or the shredding disk of a food processor, to shred the carrots.

Recipe information

Yield
Makes 12

Ingredients

1 1/4 cups shredded coconut

1 cup sugar

1/3 cup vegetable oil, plus more for pan, if needed

2 tablespoons fresh orange juice

1/2 teaspoon vanilla extract

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 flour

1 1/2 cups shredded carrots

1/2 cup chopped walnuts

Cream Cheese Icing (recipe below)

Cream Cheese Icing

8 ounces cream cheese, at room temperature

3/4 cup confectioners’ sugar

1/4 teaspoon vanilla extract

Preparation

Step 1
Preheat the oven to 350°F. Spread 1 cup of the shredded coconut out on a baking sheet, and toast in the oven until golden brown, about 5 minutes. Transfer the coconut to a small bowl and set aside to cool.
Step 2
In a bowl, combine the sugar, 1/3 cup oil, orange juice, vanilla, and eggs. Stir in the baking powder, baking soda, allspice, and salt. Add the flour; mix. Stir in the shredded carrots, the walnuts, and the remaining 1/4 cup shredded coconut.
Step 3
Oil a standard muffin tin or line with paper muffin liners; distribute the batter evenly.
Step 4
Bake until a toothpick inserted in the centers comes out clean, about 25 minutes. Let the cupcakes cool before frosting with cream cheese icing. Garnish with reserved toasted shredded coconut.
Cream Cheese Icing
Step 5
In a mixing bowl, whisk the cream cheese, sugar, and vanilla together until smooth. Use immediately, or store in the refrigerator in an airtight container for up to 5 days.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsCupcake Cake Dessert Coconut Fruit Carrot Root Vegetable Vegetable Cream Cheese Cheese Dairy Easy Baking Food Processor Cookbooks

Recipe information

Ingredients

Cream Cheese Icing

Preparation

Step 1

Step 2

Step 3

Step 4

Cream Cheese Icing

Step 5

Recipe notes