Carrot Cupcakes

1 1/4 cups shredded coconut
1 cup granulated sugar
1/3 cup vegetable oil, plus more for pan, if needed
2 T orange juice, freshly squeezed
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 T flour
1 1/2 cups shredded carrots
1/2 cup chopped walnuts

Cream cheese icing (see below)

Preheat oven to 350 degrees F.

Spread 1 cup of the shredded coconut out on a baking sheet and toast in the oven until golden brown, about 5 minutes. Transfer the coconut to a small bowl and set aside to cool.

In a bowl, combine the sugar 1/3 cup oil, orange juice, vanilla, and eggs. Stir in the baking powder, baking soda, allspice and salt. Add the flour; mix. Stir in the shredded carrots, the walnuts and the remaining 1/4 cup shredded coconut.

Oil a standard muffin tin or line with paper muffin liners; distribute the batter evenly.

Bake until a toothpick inserted in the centers comes out clean, about 25 minutes. Let the cupcakes cool before frosting with cream cheese icing. Garnish with reserved toasted shredded coconut.


Cream Cheese Icing:

8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
1/4 teaspoon vanilla extract

In a mixing bowl, whisk the cream cheese, sugar, and vanilla together until smooth. Use immediately, or store in the refrigerator in an airtight container for up to 5 days.