Carrot Cupcakes

Makes 12 Prep time:25 min Total time:50 min


ingredients:

1 1/4 cups organic shredded coconut

1 cup Turbinado Sugar

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

2 TBS fresh orange juice

1/2 TSP vanilla extract

2 large eggs

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground allspice

1/2 tsp salt

3/4 cup plus 2 TBS whole wheat pastry flour

1 1/2 cups shredded carrots

1/2 cup chopped walnuts

cream cheese icing (recipe below)



1. preheat the oven to 350f. Spread 1 cup of shredded coconut out on a baking sheet, and toast in the oven until golden brown, about 5 mins. Transfer the coconut to a small bowl and set aside to cool.



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.



3. oil a standard muffin tin or line with paper muffin liners; distribute the batter evenly about 1/4 cup of batter for each muffin



4. bake until a toothpick inserted in the center 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

ingredients:

8 oz low-fat cream cheese, at room temperature

3/4 cup confectioners' sugar

1/4 tsp vanilla extract



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.
 
Any left over cupcakes store in the fridge.