CARROT CUPCAKES WITH CREAM CHEESE ICING

Carrot Cupcakes with Cream Cheese Icing image

Provided by Martha Stewart

Time 50m

Yield Makes 12

Number Of Ingredients 15

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1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
3/4 teaspoon pure 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 all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish
8-ounce bar cream cheese, room temperature
3/4 cup confectioners' sugar

Steps:

Preheat oven to 350 degrees. 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, and coconut.
Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
For the icing: In a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/4 teaspoon vanilla extract. Whisk until smooth.
Frost cupcakes, and garnish with shredded coconut.