Carrot Cupcakes Recipe

Name: Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 350F.
2
Spread 1 cup of the shredded coconut out on a baking sheet, and toast in the oven until golden brown, about 5 minutes.
3
Transfer the coconut to a small bowl and set aside to cool.
4
In a bowl, combine the sugar, 1/3 cup oil, orange juice, vanilla, and eggs.
5
Stir in the baking powder, baking soda, allspice, and salt.
6
Add the flour; mix.
7
Stir in the shredded carrots, the walnuts, and the remaining 1/4 cup shredded coconut.
8
Oil a standard muffin tin or line with paper muffin liners; distribute the batter evenly.
9
Bake until a toothpick inserted in the centers comes out clean, about 25 minutes.
10
Let the cupcakes cool before frosting with cream cheese icing.
11
Garnish with reserved toasted shredded coconut.
12
In a mixing bowl, whisk the cream cheese, sugar, and vanilla together until smooth.
13
Use immediately, or store in the refrigerator in an airtight container for up to 5 days.

1003

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Carrot Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cupcakes

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