Carrot Cupcakes with Cream Cheese Icing


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Carrot cupcakes with cream cheese....hmm..something different yet very tasty!!

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Carrot Cupcakes with Cream Cheese Icing recipe - How to make Carrot Cupcakes with Cream Cheese Icing



Preparation Time:    Cooking Time:    Total Time:     12Makes 12 serving


For The Frosting
8 ounces bar cream cheese , room temperature
3/4 cup confectioners' sugar
1/2 tsp vanilla extract

For The Cupcakes
1 cup granulated sugar
1/3 cup vegetable oil
2 tbsp orange juice
1/2 tsp pure vanilla extract
2 large eggs
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp salt
3/4 to 2 tbsp plain flour (maida) (spooned and leveled)
1 1/2 cups shredded carrot
1/2 cup chopped walnuts (akhrot)
1/4 cup shredded coconut

For The Garnish
grated coconu
  1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners.
  2. Combine the sugar, vegetable oil, orange juice, vanilla extract, and eggs.
  3. Add the baking powder, baking soda, all spice powder and salt. Mix well.
  4. Add the flour and mix well.
  5. Add the carrots, walnuts and coconut and mix well.
  6. Divide batter into 12 equal portions and fill each muffin mould with the batter.
  7. Bake in a pre-heated oven and bake for 25 minutes or until toothpick inserted in centers comes out clean

For the frosting

    For the frosting
  1. Combine the cream cheese, confectioners' sugar and remaining vanilla extract. Whisk until smooth. Keep aside.

How to proceed

    How to proceed
  1. Once the cupcakes are cooled put the prepared frosting on top of the cupcakes and garnish it with coconut.

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This recipe was contributed by vrunda naik on 08 Mar 2011

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