Coconut Carrot Muffins

• 1 can (15 ounces) sliced carrots, drained
• 1/2 cup canola oil
• 1-3/4 cups all-purpose flour
• 1-1/4 cups sugar, divided
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 3/4 cup plus 1/2 cup sweetened shredded coconut, divided
• 1 package (8 ounces) cream cheese, softened

1. Preheat oven to 350u0b0. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut.
2. For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut.
3. Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm.

carrots, canola oil, flour, sugar, baking soda, salt, ground cinnamon, pumpkin pie spice, coconut, cream cheese

Taken from www.tasteofhome.com/recipes/coconut-carrot-muffins/ (may not work)