Carrot Cupcakes

• 1 1/4 cups shredded coconut
• 1 cup sugar
• 1/3 cup vegetable oil, plus more for pan, if needed
• 2 tablespoons fresh orange juice
• 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 tablespoons flour
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts
• Cream Cheese Icing (recipe below)
• 8 ounces cream cheese, at room temperature
• 3/4 cup confectioners sugar
• 1/4 teaspoon vanilla extract

1. Preheat the oven to 350F.
2. Spread 1 cup of the shredded coconut out on a baking sheet, and toast in the oven until golden brown, about 5 minutes.
3. Transfer the coconut to a small bowl and set aside to cool.
4. In a bowl, combine the sugar, 1/3 cup oil, orange juice, vanilla, and eggs.
5. Stir in the baking powder, baking soda, allspice, and salt.
6. Add the flour; mix.
7. Stir in the shredded carrots, the walnuts, and the remaining 1/4 cup shredded coconut.
8. Oil a standard muffin tin or line with paper muffin liners; distribute the batter evenly.
9. Bake until a toothpick inserted in the centers comes out clean, about 25 minutes.
10. Let the cupcakes cool before frosting with cream cheese icing.
11. Garnish with reserved toasted shredded coconut.
12. In a mixing bowl, whisk the cream cheese, sugar, and vanilla together until smooth.
13. Use immediately, or store in the refrigerator in an airtight container for up to 5 days.

shredded coconut, sugar, vegetable oil, orange juice, vanilla, eggs, baking powder, baking soda, ground allspice, salt, flour, carrots, walnuts, cream cheese icing, cream cheese, confectioners sugar, vanilla

Taken from www.epicurious.com/recipes/food/views/carrot-cupcakes-383215 (may not work)