Carrot CupcakesI stole this recipe from Martha Stewart and adapted as MINE! This is my absolute favorite cupcake recipe and I’m officially crossing #62 off my list. I’m also sticking to the list and taking a picture of it! :)

Carrot Cupcakes with Cream-Cheese Icing

Prep work:
I strongly believe that all recipes should come with a “Warning!” section containing what you need to do before you begin. 1. Take the cream cheese out of the fridge, unless you’re planning on making the frosting waaay later. 2. Grate the carrots and set aside.

Ingredients
Makes 12 regular cupcakes (or 6 monster cupcakes, or 24 mini cupcakes)

  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons 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 organic baby carrots
  • 1/4 cup shredded coconut, plus more for garnish
  • 8 ounces cream cheese, room temperature
  • 3/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees. Make the cupcakes: In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract, and eggs.
  2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
  3. Oil a standard muffin tin or line with paper cups; distribute batter evenly.
  4. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool before frosting. Garnish with toasted shredded coconut.
  5. Make the icing: In a mixing bowl, combine cream cheese, confectioners’ sugar, and vanilla extract. Whisk until smooth.

Yums! The signature cupcake is now in my belly. Everyday Food: Great Food Fast Cookbook

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