Carrot Cupcakes with Cream-Cheese Icing
 
Makes 12; Prep time: 25 minutes; Total time: 50 minutes
Iced cupcakes are delicious snacks or desserts. Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.
 
 
  For the Cupcakes:
1 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 carrots
 
1/2 cup chopped walnuts
 
1/4 cup shredded coconut, plus more for garnish
 
  For the Icing:
8 ounces cream cheese (room temperature)
 
3/4 cup confectioners’ sugar
 
1/4 tablespoon vanilla extract
 
  1.   Preheat oven to 350°. 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.