Name: Carrot Cake Cupcakes With Toasted Coconut
Yield: 4 servings
Ingredients: 2 cups flour; 1 cup vegetable oil; 1 1/3 teaspoons vanilla extract; 3 large eggs; 1 cup white sugar; 1/2 cup brown sugar; 2 teaspoons cinnamon; 1/2 teaspoon cardamom; 1 pinch nutmeg; 1 1/2 teaspoons salt; 1 teaspoon baking soda; 2 cups grated carrots; 1 cup chopped walnuts; 1/3 cup chopped dates; 1/3 cup chopped fig; 1 lb cream cheese; 1/2 lb salted butter; 1 teaspoon vanilla extract; 1/2 lb confectioners' sugar; 3 cups shredded sweetened coconut

Servings: 4 persons

2 cups flour
1 cup vegetable oil
1 1/3 teaspoons vanilla extract
3 large eggs
1 cup white sugar
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon cardamom
1 pinch nutmeg
1 1/2 teaspoons salt
1 teaspoon baking soda
2 cups grated carrots
1 cup chopped walnuts
1/3 cup chopped dates
1/3 cup chopped fig
1 lb cream cheese
1/2 lb salted butter
1 teaspoon vanilla extract
1/2 lb confectioners' sugar
3 cups shredded sweetened coconut

1
Beat eggs, oil, sugar and vanilla extract together. In a separate bowl mix flour, spices, salt and baking soda. Add walnuts, figs, dates and carrots to dry ingredients. Mix half of dry mixture into egg mixture until well incorporated. Add remaining dry ingredients to batter and mix thoroughly.
2
Line cupcake pan with paper liners. Fill each liner 3/4 full with batter. Bake at 375 for 30 minutes or until toothpick pulls clean from center of cupcake.
3
In a bowl combine room temperature cream cheese, softened butter and vanilla extract. Blend until smooth. Slowly incorporate confectioners sugar into cream cheese blending until smooth. Frost each cupcake.
4
Heat skillet on medium heat. Toast coconut until golden brown. Top each frosted cupcake with coconut. Enjoy!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Carrot Cake Cupcakes With Toasted Coconut

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