Oops I fell off the wagon a bit.
Two desserts in a row...
good for your guys, bad for my waistline!
However, I brought both of these delicious desserts to parties
so the amount I actually consumed was minor, I swear!
These were devoured at a BBQ we went to.
Literally the buzz around the whole party was
"who made those cupcakes".
I couldn't believe it.
So thank you Martha for making me look good.
You are the best!
You must try these, they really are awesome.
And obviously a crowd pleaser.
Do it, make them, I dare you!
1 1/4 cups shredded coconut
1 cup sugar
1/3 cup vegetable oil, plus more for pan if needed
2 T fresh orange juice
1/2 tsp vanilla extract
2 large eggs
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp salt
3/4 cup plus 2 T flour
1 1/2 cups shredded carrots
1/2 cup chopped walnuts (optional)
Preheat the oven to 350. Spread 1 cup of shredded coconut out on a baking sheet, and toast in the oven until golden brown, about 5 min. Transfer the coconut to a small bowl and set aside to cool.
Stir in the baking powder, baking soda, allspice, and salt. Add the flour, mix.
Stir in the shredded carrots, the walnuts (if using) 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 min. Let the cupcakes cool before frosting with the cream cheese icing. Garnish with reserved toasted shredded coconut.
Cream Cheese Icing
8 oz cream cheese, at room temp
1/4 cup confectioners' sugar
1/4 tsp vanilla
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.
Logan Rating: ****