Carrot Cake Cupcakes

Carrot cake is a North American classic, with the natural sweetness of carrots making it an easy favorite. In cupcake form they are just as delicious, topped with rich cream cheese frosting, and a hint of coconut for extra depth of flavor. I made these for Easter this year, dressing them up with sprinkles and a chocolate egg—simple, festive, and easy to make. For more complex flavor, swap out the vanilla in the frosting for fresh orange juice to add a bright, tangy note.

Ingredients:

Cupcakes:

• 1 1/2 cup all-purpose flour, sifted
• 1 cup white sugar
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup grape seed oil
• 2 eggs, slightly beaten
• 1 tsp vanilla
• 1 1/2 cup finely shredded carrots

Frosting:

• 1/2 cup soft, unsalted butter
• 8 oz softened cream cheese
• 1 tsp vanilla extract
• 1/4 tsp salt
• 500 g powdered sugar
• flaked coconut

Directions:

1. Heat oven to 350°F. Line muffin tins with paper liners.
2. In a large bowl combine flour, sugar, baking soda and salt. Stir in oil, eggs and vanilla until well mixed. Using a wooden spoon, stir in finely shredded carrot. 
3. Using a 1/4 cup measure, scoop batter into the prepared muffin tin.
4. Bake in the centre rack of the oven for 20 minutes, or until wooden pick inserted in center comes out clean.
5. Allow cupcakes to cool completely before frosting.
6. In a medium mixing bowl beat at high speed the butter, cream cheese, vanilla and salt together. Add in sugar 1 cup at a time, beating well between additions. Continue beating after the last addition until smooth and fluffy.
7. Scoop frosting into an icing bag. Pipe over the cooled cupcakes.
8. Sprinkle flaked coconut over the frosted cupcakes. Add any additional decorations you'd like.