Do you know what I love the most about carrot cake? The fact that it’s basically a salad… I mean- carrots, nuts, coconut, raisins. Health food dessert right here.
Ignoring the whole cream cheese icing thing- every salad needs a bit of dairy.
All joking aside, I’m cooking up an epic brunch on Sunday and although my grandmother’s famous coconut cake will be the centerpiece of the table- every table needs more than one dessert.
I didn’t have a great carrot cake recipe in my files- and then I came across this one from Martha Stewart. It’s not overly complicated and came out just perfect- spicy, nutty, slightly sweet. Quite possibly my favorite cake at the moment.
Have a beautiful weekend with family and friends! Martha’s Carrot Cake Cupcakes.
For the Cupcakes
1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1 teaspoon pure 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 all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish
For the Icing
8 ounces bar cream cheese, room temperature
3/4 cup confectioners’ sugar
Preheat oven to 350 degrees.
Oil a standard 12-cup muffin tin or line with paper liners.
In a bowl, combine sugar, vegetable 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.
For the 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 additional shredded coconut.