CARROT CUPCAKES

CARROT CUPCAKES

Ingredients:

A) Cupcakes:

1 cup caster sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1/2 teaspoon vanilla essence
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice/cinnamon 
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish


B) Frosting:

8 ounces bar cream cheese, room temperature
3/4 cup icing sugar
1/2 teaspoon vanilla essence 


Method:

-Preheat oven to 170 Celsius. Line paper cups on the baking tray. 
-In a bowl, combine sugar, vegetable oil, orange juice, vanilla essence, and eggs.
-Stir in baking powder, baking soda, allspice/cinnamon, 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.

For frosting:

- Combine cream cheese, icing sugar, and vanilla essence. Whisk until smooth.
- Frost cupcakes, and garnish with shredded coconut.

by Lya Uzir Creative Living