Recipe

Carrot Cupcakes With Cream Cheese Icing Recipe

	Crestonchicky / All my dishes 1 year, 2 months ago great recipe......one of my fav's Prep:20m Cook:18m Servings:12	Crestonchic
	carrots cream cheese

Does this look good? Yeah! / Nope

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Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

3/4 cup vegetable oil

1 cup firmly packed light brown sugar

2 large eggs

1/2 teaspoon vanilla extract

1 3/4 cups finely shredded carrots (about 4)

1/3 cup walnuts, chopped fine, toasted lightly, and cooled

1/2 cup sweetened flaked coconut, toasted lightly and cooled

Icing:

1/2 cup (about 4 ounces) cream cheese, softened

1/2 stick (1/4 cup) unsalted butter,

softened 2 tablespoons confectioners' sugar

Directions

To make the cupcakes: Preheat oven to 350 degrees F and line 12 (1/2-cup) muffin tins with paper liners.

In a bowl, whisk together flour, baking soda, salt, and spices. In another bowl, whisk together oil, sugar, eggs, and vanilla and with a wooden spoon beat in flour mixture until well combined. Add carrots, walnuts, and coconut, stirring until just combined.

Fill muffin tins 2/3 full with batter (there will be enough batter remaining to make 4 more cupcakes) and bake in middle of oven until a tester comes out clean, about 18 minutes.

Turn cupcakes out onto a rack and cool completely. Muffin tins may be used again immediately for the remaining cupcake batter. Cupcakes may be made 2 days ahead and kept in airtight containers.

To make the icing:

In a bowl beat together icing ingredients until fluffy. Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency. Spread icing on cupcakes.

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