Carrot Cake Cupcakes With Toasted Coconut Recipes

CARROT CAKE CUPCAKES WITH TOASTED COCONUT

Carrot Cake Cupcakes With Toasted Coconut image

A decadent carrot cake cupcake spiced with caradmom and filled with chunks of walnuts, dates and figs. The cupcake is topped with a sweet and tangy cream cheese frosting and toasted coconut.

Provided by Janet N Sanders

Categories Dessert

Time 50m

Yield 21 21 cupcakes, 21 serving(s)

Number Of Ingredients 20

Ingredients

2 cups flour
1 cup vegetable oil
1 1/3 teaspoons vanilla extract
3 large eggs
1 cup white sugar
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon cardamom
1 pinch nutmeg
1 1/2 teaspoons salt
1 teaspoon baking soda
2 cups grated carrots
1 cup chopped walnuts
1/3 cup chopped dates
1/3 cup chopped fig
1 lb cream cheese
1/2 lb salted butter
1 teaspoon vanilla extract
1/2 lb confectioners' sugar
3 cups shredded sweetened coconut

Steps:

Beat eggs, oil, sugar and vanilla extract together. In a separate bowl mix flour, spices, salt and baking soda. Add walnuts, figs, dates and carrots to dry ingredients. Mix half of dry mixture into egg mixture until well incorporated. Add remaining dry ingredients to batter and mix thoroughly.
Line cupcake pan with paper liners. Fill each liner 3/4 full with batter. Bake at 375 for 30 minutes or until toothpick pulls clean from center of cupcake.
In a bowl combine room temperature cream cheese, softened butter and vanilla extract. Blend until smooth. Slowly incorporate confectioners sugar into cream cheese blending until smooth. Frost each cupcake.
Heat skillet on medium heat. Toast coconut until golden brown. Top each frosted cupcake with coconut. Enjoy!

Nutrition Facts : Calories 501.1, Fat 34.4, SaturatedFat 14.9, Cholesterol 73.6, Sodium 428.1, Carbohydrate 45.7, Fiber 2.6, Sugar 32.6, Protein 4.9

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