The holy month of Ramadan is to begin tomorrow inshallah, so I wish you all Ramadan Kareem and may we all be blessed and strive for a better, kinder, and a more humane world.
These carrot cupcakes are much fluffier and less dense than carrot cake
, they make for cute dessert or perfect breakfast/lunch box snack.
An added crunch of the walnuts and the texture from the coconut are most welcome in these little cakes. Delicious on their own, the cream cheese icing makes them more festive for gatherings or occasions. Adapted from Great Food Fast, which says the recipe should yield 12 cupcakes, but I got 20 cupcakes.
For the cupcakes:
1 cup sugar
1/3 cup oil
2 Tbsp orange juice
1 tsp vanilla
2 large eggs
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp salt
1 cup flour
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut
For the Icing:
200g cream cheese, room temperature
3/4 cup powdered sugar
Preheat oven to 350°F.
Line a standard 12-cup muffin tin with paper liners.
In a bowl, combine sugar, oil, orange juice, 1/2 teaspoon 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.
Meanwhile, in a mixing bowl, combine cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla extract.
Whisk until smooth.
Frost cupcakes, and garnish with shredded coconut if desired.
صحة و عافية
(Visited 23 times, 1 visits today)