Carrot Cupcakes with Cream Cheese Frosting

Iced cupcakes are delicious snacks or desserts. Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.

Cupcakes:
1 cup sugar
1/3 cup olive oil
2 Tbsp. orange juice, freshly squeezed
½ tsp. pure vanilla extract
2 large eggs
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground allspice
½ tsp. sea salt
¾ cup + 2 Tbsp. all-purpose flour, unbleached (spooned and leveled)
1½ cups carrots, shredded
½ cup walnuts, chopped
¼ cup shredded coconut

Cream Cheese Frosting:
1 (8 oz) bar cream cheese, room temperature
¾ cup confectioner’s sugar
½ tsp. pure vanilla extract

Garnish:
shredded coconut

Preheat the oven to 350°F. Oil a standard 12 cup muffin tin or line with paper liners.

Cupcakes:  In a bowl, combine sugar, vegetable oil, orange juice, pure 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.

Cream Cheese Frosting:  In a mixing bowl, combine cream cheese, confectioner’s sugar, and pure vanilla extract. Whisk until smooth.

Frost cupcakes, and garnish with shredded coconut.

Makes 12.